Ingredients
Scale
- 1 lb. fresh green beans, ends snapped off
- 8 tablespoons salted butter, divided
- 1 large onion, chopped
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 2 1/2 cups half n half
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons flour or cornstarch
- 2 cups fried onions (such as French’s)
- 1/2 cup Parmesan cheese, grated (optional)
Instructions
- In a large skillet, heat 4 tablespoons of butter over medium-high heat. Add onions and cook until tender and caramelized, about 7–8 minutes, stirring often. Add mushrooms and cook for 4 minutes more. Stir in garlic and cook for 1 minute. Transfer mixture to a bowl.
- Use the same skillet, add remaining 4 tablespoons of butter over medium heat. Add flour or cornstarch and whisk quickly for about 2 minutes. Stir in half n half, salt, and pepper. Cook 4–5 minutes until thickened. Adjust seasonings as needed.
- Preheat oven to 350°F (175°C). Bring a large pot of water to a boil. Add green beans and cook for 6–7 minutes. Drain and transfer to ice bath to cool (optional).
- Add onion-mushroom mixture to cream sauce and stir. Add green beans and coat evenly. Sprinkle with Parmesan if using. Pour into a 9×9 baking dish.
- Bake for 25 minutes or until bubbly. Remove from oven, top with fried onions, and bake 5 minutes longer. Serve immediately.
Notes
- May use fresh, frozen, or canned green beans. Canned green beans do not need pre-cooking.
- Use at least half-n-half for a thick sauce; avoid using milk.
- Cut fresh green beans in half for bite-size pieces.
- Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian