# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed and cut into 2-inch pieces
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz cremini or button mushrooms, sliced
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 cup whole milk
08 - 1/2 cup low-sodium vegetable broth
09 - 1/2 cup sour cream
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Topping
13 - 1 1/2 cups crispy fried onions
# How To Make:
01 - Set oven to 350°F.
02 - Boil salted water in large pot. Cook green beans for 4 to 5 minutes until tender-crisp and vibrant. Drain and plunge into ice water. Drain again and set aside.
03 - Melt butter in large skillet over medium heat. Add onion and cook until softened, about 2 to 3 minutes. Stir in garlic and mushrooms, cooking for 5 minutes or until mushrooms release their moisture and it evaporates.
04 - Sprinkle flour over vegetables and cook while stirring for 1 minute. Slowly whisk in milk and vegetable broth. Continue stirring over medium heat until sauce thickens, about 3 to 4 minutes.
05 - Remove skillet from heat. Stir in sour cream, salt, black pepper, and nutmeg until sauce is smooth.
06 - Fold drained green beans into sauce, ensuring even coating.
07 - Transfer mixture to a greased 2-quart baking dish. Evenly sprinkle 1 cup of fried onions over the surface.
08 - Bake for 25 minutes until sauce is bubbling.
09 - Remove from oven, top with remaining fried onions, then bake an additional 5 minutes until golden and crispy.
10 - Let dish rest for 5 minutes to set before serving.
