8ouncesfresh sliced mushrooms( like cremini or shitake or a mixture)
2 teaspoonsfresh thyme leaves
1cuplow-sodium chicken broth
½cupcrispy French fried onions
Bring a pot of water to a boil and salt generously. Add green beans and cook for 3-4 minutes. Drain and add the beans to a bowl of ice water to stop the cooking. Cool, drain well, and set aside.
In a skillet set over medium heat, melt 2 tablespoons butter and add the mushrooms. Cook, stirring occasionally, until tender and caramelized. Stir in the fresh thyme leaves.
Reduce the heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. When melted, add the flour and whisk to incorporate. Cook for 1-2 minutes.
Slowly pour in the chicken broth, then the milk, whisking to incorporate. Simmer to thicken the sauce. Season to taste with salt and pepper.
Transfer the green beans to baking dish. Pour the sauce over the beans. The casserole can either be baked immediately or refrigerated to bake at a later time.
To Bake Immediately
Top the casserole with the French fried onions. Bake at 375 degrees for 20 minutes until bubbly and brown around the edges. If the onions start to get too brown, cover the dish with foil to finish baking. Refrigerate leftovers.
To Bake Later
Cover the casserole with plastic wrap and refrigerate. When ready to bake, let the casserole come to room temperature and preheat the oven to 375 degrees. Top with the French fried onions and bake for 20 minutes until brown and bubbly. Refrigerate leftovers.
Use fresh ingredients for optimal flavor and texture. Frozen green beans can be substituted but they won't provide the same crisp-tender texture.