Enhanced Green Bean and Mushroom Casserole

Ingredients

• Green beans (1 pound, trimmed and cut into 1-inch pieces)
• Unsalted butter (3 tablespoons)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Mushrooms (8 ounces, sliced)
• All-purpose flour (1/4 cup)
• Milk (1 cup)
• Chicken broth (1 cup)
• Salt (to taste)
• Black pepper (to taste)
• French fried onions (1 1/2 cups)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 5 minutes until bright green and slightly tender. Drain and set aside.
3. In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add the sliced mushrooms to the skillet and continue to cook until the mushrooms are browned and have released their moisture, approximately 5 minutes.
5. Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat. Cook for an additional minute to eliminate the raw flour taste.
6. Gradually whisk in the milk and chicken broth, stirring constantly until the mixture thickens and becomes creamy, about 5 minutes. Season with salt and black pepper to taste.
7. Fold the cooked green beans into the mushroom sauce, ensuring all beans are well-coated.
8. Transfer the mixture to a greased 2-quart casserole dish. Top with the French fried onions, spreading them evenly over the surface.
9. Bake in the preheated oven for 20 minutes, or until the casserole is bubbly and the onions are golden brown. Remove from the oven and let cool slightly before serving.