Ingredients:

  • 2 lbs fresh green beans, trimmed and halved
  • 8 oz thick-cut bacon, diced
  • 10 oz cremini mushrooms, sliced thin
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 cup low-sodium chicken broth
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup Panko breadcrumbs
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tbsp unsalted butter, melted
  • 1/2 cup French-fried onions

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop in the fresh green beans and cook for 4 minutes until bright green and crisp-tender.
  2. Immediately drain the beans and plunge them into a large bowl of ice water to shock them. Once cooled, drain thoroughly and pat dry.
  3. In a large skillet or Dutch oven over medium heat, fry the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  4. Add the sliced mushrooms and diced onion to the bacon fat. Sauté until the mushrooms are browned and onions are translucent, about 8 minutes. Add minced garlic and cook for 1 minute more.
  5. Stir in 4 tablespoons of butter until melted. Sprinkle the flour over the vegetables and whisk for 2 minutes to cook out the raw flour taste, creating a roux.
  6. Slowly whisk in the chicken broth and half-and-half. Simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and pepper.
  7. Fold the blanched green beans and cooked bacon into the sauce. Transfer the mixture to a 9x13 inch ceramic baking dish.
  8. In a small bowl, combine Panko, grated Parmesan, and 2 tablespoons of melted butter. Sprinkle the mixture and the French-fried onions over the casserole.
  9. Bake at 350°F (175°C) for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown.