2 lbs. Fresh green beans, end trimmed and chopped into thirds
2 tsp salt, divided
½ c. butter, divided
1- 8 oz package sliced cremini mushrooms (or white)
½ medium onion, chopped
2 cloves garlic, minced (that’s really small chop)
¼ c. all-purpose flour
¾ c. chicken broth
1 c. half and half
¾ c. grated parmesan cheese, divided
½ tsp black pepper
¼ tsp nutmeg
1 c. french-fried onions
Preheat oven 350°
In a large pot, bring beans, 1 tsp salt, and water to cover beans to boil over medium-high heat. Cook about 5 minutes until bright green and still crispy. Drain, rinse with cold water.
In a large saucepan with sides, melt ¼ c. butter. Add mushrooms, onions, gaRlic; cook 5 minutes or until onions are clear; then remove from pan.
Melt remaining ¼ c. butter in the same pan, whisk in flour, cook for 1 minute. Whisk in broth, cook 1-2 minutes. Whisk in half-and-half and cook until thickened. Stir in ½ c. grated parmesan cheese, pepper, nutmeg and remaining salt until smooth. Taste for seasoning. Adjust if needed. Stir the green beans and mushroom mixture back in until combined. Pour into a 9x13 baking dish, top with remaining parmesan cheese and french-fried onions.
Bake until bubbly about 25 minutes and enjoy!!!!
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