Green Bean Casserole

Ingredients

• 2 lbs. fresh green beans, ends trimmed, halved
• 1/4 cup butter
• 1 lb bella mushrooms, cleaned, sliced
• Salt and freshly ground black pepper
• 1 Tbsp minced garlic
• 3 1/2 Tbsp all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• 1 1/2 cups half and half
• 1/2 cup finely shredded parmesan cheese
• 2 cups French's crispy fried onions, or more to taste

Directions

1. Set your oven to 375 degrees. Bring a large pot of water to a boil, then add the green beans and cook them for about 5 – 6 minutes, just until they’re tender but not tired.
2. While the beans cook, fill a large bowl with ice water. Drain the beans, tip them into the ice water, and stir them around. Drain them very well, then transfer them to a 12 by 8 or 13 by 9-inch baking dish.
3. Set a large skillet over medium-high heat and melt the butter. Add the mushrooms, season them with salt, and sauté until they have softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
4. Sprinkle the flour over the mushrooms, toss to coat, and let it cook briefly, about 30 seconds. Pour in the chicken broth and half and half, then season with salt and pepper to taste.
5. Bring the mixture to a simmer, stirring often, so the sauce can thicken. Stir in the parmesan cheese.
6. Pour the sauce over the green beans in the casserole dish, then toss everything together so the beans are evenly coated.
7. Scatter the crispy fried onions over the top.
8. Lay foil over the dish and bake for 10 minutes. Take off the foil and bake for 10 minutes longer. Serve warm.