Add two tablespoons of butter to the skillet and stir to melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally, for 5 to 6 minutes until the mushrooms are brown and tender.
4 tablespoons unsalted butter,8 to 10 ounces mushrooms,½ teaspoon fine sea salt,½ teaspoon freshly ground black pepper
Stir in the garlic and continue cooking and stirring for another 1 to 2 minutes.
2 cloves garlic
Add another 2 tablespoons of butter to the skillet and sprinkle the flour over the top. Stir the flour into the mushroom mixture and cook for 2 to 3 minutes, stirring frequently.
4 tablespoons unsalted butter,2 tablespoons all purpose flour
Slowly whisk in the chicken stock and half and half and bring mixture to a simmer, whisking often. Cook for 5 to 7 minutes or until sauce is thick and bubbly. Taste and season with salt and pepper if needed.
½ cup chicken stock,2 cups half and half
Bake Casserole
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Add green beans and stir until coated. Keep mixture in the oven safe skillet or transfer to a 3 quart baking dish and bake for 25 minutes.
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Remove from oven, top with fried onions and continue baking for another 5 to 10 minutes or until fried onions are golden.
6 ounces fried onions
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Serve immediately and enjoy
Storage Information
Make Ahead: This casserole can be assembled 1 to 2 days in advance (without the fried onions). Cover tightly and refrigerate. Let sit at room temperature for 30 minutes before baking as directed. Top with fried onions and add 5 to 10 minutes to the baking time to account for the ingredients not being hot going into the oven.
Freezing Before Baking: Assemble the casserole without the fried onions, do not bake. Cover tightly with plastic wrap and foil or place in an airtight, freezer safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator. Let sit at room temperature for 30 minutes before baking as directed. Top with fried onions and add 5 to 10 minutes to the baking time to account for the ingredients not being hot going into the oven.
Freezing After Baking: Let cool completely, transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven or microwave.
Leftovers: Let cool completely and transfer to an airtight container and refrigerate it for up to 3 days.
See the post above for more frequently asked questions, tips and more!
Calories: 352kcal | Carbohydrates: 23g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 1262mg | Potassium: 446mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1173IU | Vitamin C: 16mg | Calcium: 115mg | Iron: 2mg
