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