Green Bean Casserole is a Thanksgiving must-have in our home. Try this delicious take on a classic side dish for Turkey Day!

Ingredients:

• 2 Lbs Fresh Green Beans, Trimmed
• 1 Stick Unsalted Butter, Divided
• 2 White Onions, Diced
• 1  1/2 Lbs Portabella Mushroom, Sliced and Stemmed
• 5 Cloves Garlic, Minced
• 3 Tablespoons All Purpose Flour
• 1 Cup Milk
• 1/2 Cup Heavy Cream
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Fresh Ground Black Pepper
• 1 Cup Chicken Broth,
• 3/4 Cup Grated Parmesan Cheese, Plus 1/4 Cup
• 1 Cup Fried Onions

Instructions:

1. Preheat your oven to 400ºF.
2. Boil salted water in a large pot. Blanch the Green Beans for 10 Minutes, or until they become tender and bright green.
3. Melt 4 Tablespoons Butter over High Heat in a Large Pan. Add the Mushrooms and cook until they have browned, about 5 Minutes or so. Set aside the mushrooms. 
4. Sauté Onions and Garlic in the pan, until they are soft and translucent. Bring Mushrooms back into the pan. 
5. Empty your mixture from the pan into the Casserole Dish with the Green Beans. Wipe the pan. 
6. Melt the remaining Butter in the same pan. Stir in Flour and cook for 5 minutes.
7. Add Milk, Heavy Cream, Salt, Pepper, Chicken Broth and 3/4 Cup Parmesan Cheese to the pan. Stirring well to combine the ingredients. Cook on Medium Low Heat for 10 Minutes, or until the sauce has thickened.
8. Pour sauce over the vegetables in the Casserole Dish. Toss everything well to coat. 
9. Add 1/4 Parmesan Cheese on top before covering with Foil. 
10. Bake for 20 Minutes. Remove foil and bake for another 10 Minutes. 
11. Top with Fried Onions and Serve.