# What You'll Need:
→ Vegetables
01 - 2 pounds fresh green beans, trimmed and cut into 2-inch pieces (or 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)
# Method:
01 - Set the oven temperature to 350°F (180°C).
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 stop cooking. Set aside.
03 - Melt butter in a large skillet over medium heat. Add mushrooms and cook for 5 to 6 minutes until tender and browned. Incorporate onion and garlic, cooking for an additional 2 to 3 minutes until softened.
04 - Stir in flour and cook for 1 minute while stirring constantly. Gradually whisk in milk, cream, and vegetable broth. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and nutmeg if using.
05 - Add the drained green beans to the skillet and toss well to coat evenly with the sauce.
06 - Transfer the mixture to a 2-quart baking dish. Sprinkle half of the crispy fried onions evenly over the top.
07 - Bake for 25 minutes until bubbly. Remove from oven, add the remaining fried onions on top, and bake for an additional 5 to 7 minutes until onions are golden and crisp.
08 - Allow to cool for 5 minutes before serving.
