Ingredients
Scale
- 2 lb. fresh green beans
- 1 lb. crimini mushrooms
- 6 Tbsp. unsalted butter
- 4 large sprigs thyme
- 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
- 4 garlic cloves, finely grated
- Freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Boil salted water in a large pot and blanch green beans for about 3 minutes until bright green and halfway tender. Drain and cool.
- Sauté half of the sliced mushrooms in olive oil and butter until browned; season with salt and set aside. Repeat with remaining mushrooms.
- In a saucepan, melt remaining butter, whisk in flour, then gradually add milk and cream, stirring until thickened. Mix in garlic and Parmesan; season.
- In a baking dish, layer green beans and mushrooms, pour sauce over them, cover with foil, and bake for 25–30 minutes until bubbling. Uncover, top with fried onions, and bake until fragrant.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg