# Components:
→ Vegetables
01 - 2 lb fresh green beans, trimmed and cut into 2-inch pieces (or thawed and drained frozen green beans)
→ Sauce Base
02 - 2 tbsp unsalted butter
03 - 9 oz cremini or button mushrooms, sliced
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 tbsp all-purpose flour
07 - 1 cup whole milk
08 - ½ cup heavy cream
09 - ½ cup low-sodium vegetable broth
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - ½ tsp ground nutmeg (optional)
→ Topping
13 - 1½ cups crispy fried onions (store-bought or homemade)
# Directions:
01 - Set the oven temperature to 350°F.
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender and bright green. Drain and rinse immediately under cold water to halt cooking. Set aside.
03 - In a large skillet over medium heat, melt butter. Add mushrooms and cook until tender and browned, about 5 to 6 minutes. Incorporate onion and garlic; cook 2 to 3 minutes until softened.
04 - Stir flour into the skillet and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and vegetable broth. Bring to a simmer, cooking until sauce thickens, approximately 5 minutes. Season with salt, black pepper, and nutmeg if desired.
05 - Add drained green beans to the skillet, tossing to coat evenly with sauce.
06 - Transfer mixture to a 2-quart baking dish. Sprinkle half of the crispy fried onions evenly over the top.
07 - Bake for 25 minutes until the mixture is bubbling. Remove from oven, add remaining fried onions, and bake an additional 5 to 7 minutes until topping is golden and crisp.
08 - Allow dish to cool for 5 minutes before serving.
