*This recipe makes 8-10 servings, so I halved the amount of GREEN BEANS ONLY.
Ingredients:
4 tablespoons unsalted butter
12 ounces mushrooms, stems removed and chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup low-sodium chicken broth
1 teaspoon tamari or soy sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 (6-ounce) cans French's Fried Onions, divided
1 1/2 pounds frozen green beans, thawed and drained (I halved.)
Directions:
- Arrange a rack in the middle of the oven and to 325°F.
- Cook the mushrooms: Melt the butter in a large, straight-sided skillet over medium-high heat. Add the mushrooms and cook until reduced by half, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Make the gravy: Sprinkle the flour evenly over the mushroom mixture and stir to combine. Cook until the flour is no longer dry, 1 to 2 minutes. Add the milk, chicken broth, tamari or soy sauce, pepper, and nutmeg and bring to a simmer. Simmer until the sauce is thickened, 3 to 5 minutes.
- Add some of the onions and green beans: Remove the sauce from the heat, add the green beans and half a can of the fried onions, and stir to combine. Transfer the green bean mixture to a 9x13-inch baking dish and spread into an even layer.
- Top and bake: Sprinkle with the remaining 1 1/2 cans onions. Bake until golden and bubbling, 12 to 15 minutes.
- Cool before serving: Let stand 10 minutes before serving. The sauce will thicken as it cools.
Recipe Notes:
- Make ahead: Assemble the casserole without the crisp onion topping and store tightly wrapped in the refrigerator for up to 3 days. Remove from the refrigerator while the oven preheats. Top with the fried onions and bake.
- Storage: Store leftovers tightly wrapped in the refrigerator for up to 1 week.
*www.thekitchn.com