History

This recipe comes from Bon Apetit.

Ingredients

\(2\) lbs fresh green beans
\(2\) tbsp extra virgin olive oil (EVOO)
\(1\) lb crimini (white) mushrooms
\(6\) tbsp butter
\(4\) sprigs thyme (or other herbs of your choice)
\(2\) tbsp all purpose flour
\(1\frac{1}{4}\) cup whole milk
\(1\) cup heavy cream
\(4\) cloves garlic
\(\frac{1}{2}\) cup grated parmesean
\(\frac{3}{4}\) cup French’s crispy fried onions

Preparation

Set oven to \(375\) \(^\circ F\). Blanch green beans in batches in salted water for 3 minutes. Drain + cool beans and trim ends. In a pan, add EVOO and mushrooms and cook until brown. Reduce heat and add 4 tbsp of butter together with sliced herbs (it may be easier to do this step in two batches depending on your pan). Once finished remove mushrooms to a separate bowl. In the same pan, add remaining 2 tbsp of butter. Once melted, add in 2 tbsp of AP flour and whisk until golden & nutty forming a roux. Slowly begin to add milk, whisking to remove any clumps. Do the same with the cream forming a bechemel. Remove from heat and stir in cheese + garlic + pepper.

Mix together beans and mushrooms into a \(9 \times 13\) baking dish. Drape the bechemel sauce over the top of the casserole. Cover with a sheet of aluminum foil. Bake 25-30 minutes covered until bubbling. Remove the foil and bake again until top is browned. Add a layer of French’s onions to the top of the casserole and bake again for 3-5 minutes until the onions are slightly darkened and fragrant.