Ingredients
Scale
- 2 lb. fresh green beans
- 1 lb. crimini mushrooms, sliced
- 6 Tbsp. unsalted butter, divided
- 4 cloves garlic, finely grated
- 1¼ cups whole milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¾ cup French’s fried onions
- Kosher salt
- 2 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. all-purpose flour
- Freshly ground black pepper
- 4 large sprigs thyme, divided
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water in a large pot; cook green beans for about 3 minutes until bright green and halfway tender. Drain and cool.
- In a skillet over medium-high heat, sauté half of the sliced mushrooms in olive oil until golden brown, then repeat with the remaining mushrooms after transferring the first batch to a plate.
- In a saucepan, melt butter; whisk in flour and cook until golden brown. Gradually add milk and heavy cream while whisking until thickened. Stir in garlic, Parmesan, salt, and pepper.
- In a baking dish, layer green beans and sautéed mushrooms; pour sauce over top, cover with foil, and bake for 25–30 minutes. Uncover and bake an additional 15–20 minutes until bubbly and lightly browned. Top with French's onions for 3 more minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg