Ingredients:

  • 2 lbs Fresh Green Beans (ends trimmed)
  • 1 Tbsp Kosher Salt (for blanching water)
  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion (finely diced)
  • 8 oz Cremini Mushrooms (thinly sliced)
  • 2 cloves Garlic (minced)
  • 1/4 cup All-Purpose Flour
  • 1 cup Chicken Stock (low sodium, high quality)
  • 1 1/2 cups Whole Milk or Half-and-Half
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Kosher Salt (plus more to taste)
  • 1/4 tsp Freshly Grated Nutmeg
  • 1 Tbsp Fresh Thyme Leaves (stripped)
  • 8 oz Crispy Fried Onions (approximately 2 cups)

Instructions:

  1. Blanch the Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 4–5 minutes until they are bright green and crisp-tender (al dente).
  2. Shock and Drain: Immediately plunge the beans into an ice bath to stop the cooking process and retain their colour. Drain thoroughly and set aside.
  3. Sauté Aromatics: Melt the butter in the large skillet over medium heat. Add the diced onion and sauté until softened (about 5 minutes). Add the sliced mushrooms and cook until they have released their liquid and browned nicely (about 8–10 minutes). Stir in the minced garlic and thyme for the last minute.
  4. Create the Roux: Sprinkle the flour over the vegetables. Cook, stirring constantly, for 1 minute—this cooks out the raw flour taste.
  5. Whisk in Liquids: Slowly pour in the chicken stock, whisking vigorously to incorporate the roux and ensure there are no lumps. Once smooth, slowly whisk in the whole milk or half-and-half.
  6. Simmer and Season: Bring the sauce to a gentle simmer. Reduce the heat to low and cook for 5–7 minutes, allowing the sauce to thicken to the consistency of double cream. Stir in the salt, pepper, and nutmeg. Taste and adjust seasoning; the sauce should be noticeably flavourful.
  7. Combine: Gently fold the blanched green beans into the cream sauce in the skillet until fully coated.
  8. Transfer: Pour the mixture into the prepared 9x13 inch casserole dish.
  9. First Bake: Bake uncovered in a preheated oven at 375°F (190°C) for 20 minutes, or until the sauce is bubbly around the edges.
  10. Finish and Crisp: Remove the casserole from the oven. Evenly scatter the crispy fried onions over the top. Return to the oven for 5–8 minutes, or until the onions are golden brown and heated through. Let rest for 5 minutes before serving.