INGREDIENTS
8 cups fresh green beans, snapped into bite-sized pieces, lightly steamed
3 tablespoons unsalted butter, divided
2 pounds fresh mushrooms, sliced
1 clove garlic, smashed and chopped
1/4 cup onion, finely chopped
6 tablespoons flour
3 cups milk
1 teaspoon freshly ground black pepper
Salt to taste

DIRECTIONS
Preheat oven to 350 degrees. Prepare a large, flat casserole. Sauté mushrooms in 2 tablespoons
butter, stirring in garlic and onion after 2-3 minutes. When mushrooms are cooked
and onions are soft, add reserved butter, then stir in flour until completely combined. Whisk
in milk (warm it first if you are in a rush) and continue to stir until sauce bubbles and thickens.
Add pepper and taste for salt—keep in mind that the topping may add a salty taste. Mix in
green beans, pour into casserole and bake at 350 degrees for 20 minutes, add topping and bake
an additional 10-15 minutes until topping is crunchy. Refrigerate covered leftovers.

Casserole Toppers

• 1 can fried onions—mix 1/2 into casserole, top with remainder
• 1 cup bread crumbs mixed with 3 tablespoons melted butter
  1 cup toasted, chopped nuts
• 1 cup bread crumbs mixed with 1/2 cup finely shredded cheese