1lb Green Beans - trimmed and cut into 1 inch pieces
12 oz Mushrooms (of your choice) - sliced
4 Cloves of Garlic - minced
1/4t Ground Nutmeg
1C Half & Half
1C Chicken Broth
2C Crispy Onions
Bring a large pot of water to a boil and add green beans. Blanch for five minutes, drain, and add cold ice water to stop the cooking process. Lay out on paper towels to dry.
Melt butter in a large sauce pan over medium-high heat.
Add mushrooms, salt and pepper. Cook until mushrooms begin to brown (about five minutes).
Add the garlic and nutmeg. Stir until fragrant (about one minute).
Add the flour and stir until combined for one minute.
Add the broth, slowly, and stir.
Once the broth is heated through, add the half and half, slowly, and stir.
Bring the liquid to a simmer and then lower the heat and continue to cook until the liquid has thickened.
Once thickened, add 1/2 cup of onions and all the green beans. Stir and remove from heat.
Pour mixture into a casserole dish and top with remaining onions.
Bake at 400 F for 20 minutes or until bubbling and slightly browned.
To make ahead, follow steps 1-8, then pour into a casserole dish, and store in fridge. Allow it to come to room temperature for an hour or so before baking, then top with onions and bake at 400 F for 20 minutes until bubbling and slightly browned. The picture above is what it should look like when you store it in the fridge (without the onion topping).