Green Bean Casserole in 50 Minutes: Creamy and Baked

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add 1.5 lbs of fresh green beans and blanch for 5 minutes. Note: This softens the fiber just enough while keeping the color vivid.
2. Immediately drain the beans and submerge them in an ice water bath. Once cold, drain them again and pat them completely dry with a clean kitchen towel.
3. In a large 12 inch skillet, melt 2 tablespoons of butter over medium high heat. Add 12 oz of chopped mushrooms and sauté until they release their moisture and develop a deep brown crust. Cook until the pan sounds like it is searing, not steaming.
4. Add 2 cloves of minced garlic and cook for 1 minute until fragrant. Note: Garlic burns quickly, so keep it moving.
5. Sprinkle 1/4 cup flour over the mushrooms. Whisk for 1-2 minutes until the flour smells slightly nutty and toasted.
6. Gradually whisk in 1/2 cup chicken stock, 1 cup whole milk, and 1/2 cup heavy cream. Stir constantly to prevent lumps from forming.
7. Stir in 1 tsp soy sauce and 1/2 tsp black pepper. Simmer over medium low heat for 5-8 minutes until the sauce is thick enough to coat the back of a spoon.
8. Preheat your oven to 375°F (190°C). In your 9x13 baking dish, fold together the blanched beans, the finished mushroom sauce, and about 1.5 oz (1/4 of the bag) of the crispy onions.
9. Spread the mixture evenly and top with the remaining 4.5 oz of crispy onions and 1/4 cup grated Parmesan cheese. Ensure the onions form a complete, even layer.
10. Bake for 25-30 minutes until the sauce is violently bubbling at the edges and the topping is deeply golden. While the casserole is in the oven, it's a great time to prep other sides. If you’re looking for something else to bake, these [Zucchini Fritters](https://goodierecipes.com/recipes/zucchini-fritters/) are a fantastic, crispy addition to a vegetable forward meal, and they use a similar stovetop to oven logic to get that perfect texture.