Ingredients:

  • 1.5 lbs fresh green beans, trimmed and snapped into 2-inch pieces
  • 2 tbsp kosher salt
  • 3 tbsp unsalted butter
  • 10 oz cremini mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup chicken stock
  • 0.5 tsp freshly cracked black pepper
  • 1.5 cups French fried onions
  • 4 slices thick-cut bacon, cooked and crumbled
  • 0.5 cup sharp cheddar cheese, freshly shredded

Instructions:

  1. Boil the fresh green beans in heavily salted water for 3 minutes until bright green and tender-crisp.
  2. Drain the beans and immediately submerge them in an ice bath to stop the cooking process; pat thoroughly dry.
  3. In an oven-safe skillet, melt butter over medium heat and sauté chopped mushrooms for 5-7 minutes until deep mahogany brown.
  4. Add minced garlic and sprinkle with flour; whisk for 2 minutes to cook out the raw flour taste.
  5. Gradually whisk in the milk and chicken stock, simmering for 3-5 minutes until the sauce thickens and bubbles gently; season with black pepper.
  6. Fold the blanched green beans into the mushroom sauce until evenly coated.
  7. In a small bowl, toss the fried onions, crumbled bacon, and shredded cheddar cheese together.
  8. Top the casserole with the onion mixture and bake at 375°F (190°C) for 15 minutes until the edges are bubbly and the onions are golden brown.