12ouncesfresh mushroomstrimmed and cut into ½-inch pieces
½tspfreshly ground black pepper
½tspsalt
2clovesgarlicminced
3Tbspflour
1cuplow sodium chicken stock
1cuphalf & half
1packagecrispy fried onions
Instructions
Preheat the oven to 400℉
To prepare the beans, add to a steamer and steam the beans until tender to your liking. I like the beans quite tender for this casserole.
Melt the butter in a skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
Add the garlic and continue to cook for one minute. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the stock and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, about 6 to 8 minutes.
Stir in ¼ of the onions and all the green beans. Sprinkle the remaining onions over the top of the bean mixture. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.