Ingredients
Scale
- 2 lb fresh green beans
- 1 lb crimini mushrooms
- ¾ cup French’s fried onions
- ½ cup grated Parmesan cheese
- 1¼ cups whole milk
- 1 cup heavy cream
- 2 Tbsp all-purpose flour
- 2 Tbsp extra-virgin olive oil, divided
- 6 Tbsp unsalted butter, divided
- 4 large sprigs thyme, divided
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Blanch the fresh green beans in boiling salted water for about 3 minutes until bright green and crisp. Drain and cool before trimming.
- Sauté half of the sliced crimini mushrooms in olive oil until golden brown; repeat with remaining mushrooms after removing the first batch.
- In a saucepan, melt butter and whisk in flour until golden brown. Gradually add whole milk and heavy cream, whisking until thickened. Stir in garlic and Parmesan; season with salt and pepper.
- In a greased baking dish, combine blanched green beans, sautéed mushrooms, and cream sauce. Cover with foil and bake for 25–30 minutes. Remove foil, bake until lightly browned (15–20 minutes), then top with fried onions and return to oven for an additional 3 minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 50mg