Ingredients:

  • 1/2 lb fresh green beans, trimmed and halved
  • 4 cups water
  • 1 tsp sea salt
  • 1 tbsp unsalted butter
  • 4 oz cremini mushrooms, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 cup store-bought crispy fried onions

Instructions:

  1. Bring 4 cups of salted water to a boil in a small saucepan. Add the fresh green beans and cook for 3 minutes. Drain immediately and rinse with cold water to stop the cooking process and preserve the green color.
  2. Wipe the saucepan dry and melt the butter over medium heat. Sauté the chopped cremini mushrooms until they release moisture and turn golden brown. Add the minced garlic and cook for an additional 30 seconds.
  3. Sprinkle the flour over the mushroom mixture and stir to combine. Slowly whisk in the milk and heavy cream. Simmer the sauce until it thickens enough to coat the back of a spoon. Season with black pepper and nutmeg.
  4. Preheat your oven or toaster oven to 375°F (190°C). Fold the blanched green beans into the mushroom sauce and transfer the mixture into a 1-quart baking dish.
  5. Top the casserole with half of the crispy fried onions. Bake for 15 minutes until the edges are bubbling and the onions are golden.