# What You'll Need:
→ Vegetables
01 - 2 lb fresh green beans, trimmed and cut into 2-inch pieces (or frozen, thawed and drained)
→ 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)
# Step-by-Step:
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 the butter. Add mushrooms and sauté for 5 to 6 minutes until browned and tender. Add onion and garlic; cook an additional 2 to 3 minutes until softened.
04 - Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the milk, heavy cream, and vegetable broth. Simmer for 5 minutes until thickened. Season with salt, black pepper, and nutmeg if using.
05 - Add the drained green beans to the skillet, tossing to coat evenly in the creamy sauce.
06 - Transfer the mixture to a 2-quart baking dish. Sprinkle half of the fried onions evenly on top.
07 - Bake uncovered for 25 minutes until bubbling and heated through.
08 - Remove from oven, top with remaining fried onions, and bake for 5 to 7 more minutes until golden and crispy.
09 - Allow to cool for 5 minutes before serving to let flavors meld.
