Servings 8 servings
Ingredients
- 2 pounds fresh green beans, trimmed and halved
- 2 Tablespoons unsalted butter
- 2 cups sliced cremini or button mushrooms
- 1 Tablespoon minced garlic
- 2 Tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 Tablespoon low-sodium soy sauce
- 1 1/2 cups half-and-half
- 3 cups store-bought crispy fried onions, divided
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water.
- Add the green beans to the boiling water and cook for 3 minutes. Drain the green beans and immediately transfer them into the ice water. Drain the beans well and set them on paper towels or a kitchen towel to remove any excess moisture.
- Add the butter to a 10- or 12-inch ovenproof skillet set over medium heat. Once the butter has melted, add the mushrooms and cook, stirring, until softened and the mushrooms have released liquid, about 5 minutes. Add the garlic and cook, stirring, until golden brown, about 2 minutes.
- Stir in the flour then add the chicken broth, soy sauce and 1/2 teaspoon black pepper. Increase the heat to medium-high and simmer the sauce for 3 minutes.
- Decrease the heat to medium-low then whisk in the half-and-half. Cook the sauce, stirring occasionally, until it’s thick enough to coat the back of a spoon, 6 to 8 minutes.
- Remove the skillet from the heat. Stir in the green beans and 1 cup of the crispy fried onions.
- Sprinkle the remaining 2 cups of crispy fried onions on top and bake until the casserole is bubbling, 10 to 12 minutes.
- Remove the casserole from the oven, let cool slightly then serve.
Notes
- No ovenproof skillet? No problem! Simply prepare the creamy mushroom gravy on the stovetop, then transfer everything to a 13x9-inch casserole dish before baking.
- Make-ahead: You can prepare the casserole a day in advance. Follow the recipe through making the filling, then cover and refrigerate it (without adding the final layer of crispy onions). When ready to bake, sprinkle the reserved French fried onions on top and bake as directed, adding a few extra minutes if it’s straight from the fridge.
- Freeze: Prepare as directed, cool completely and freeze for up to 3 months before baking. Thaw it in the refrigerator and then bake as directed.
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