Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds green beans ((fresh or frozen, thawed properly if frozen))
  • 6-7 white mushrooms
  • 2 tbsp flour (, mixed with 2-3 tbsp cold water)
  • 2 cups milk ((I used 2%))
  • 3 oz cream cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large yellow onion (, sliced)
  • 1/2 cup Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1-2 tbsp olive oil
  • more salt and pepper to taste
  • vegetable oil

Instruction

  • Fill a large bowl with ice cold water.
  • Bring a large pot of water to a boil. Add a pinch of salt. Add green beans and cook for 5 minutes. Drain and transfer beans to the bowl with cold water. Let them cool for 2-3 minutes, then drain the water.
  • Preheat oven to 375 F.
  • In a medium pan, over medium heat saute onions in 2 tbsp vegetable oil until golden. Transfer to a plate and set aside.
  • Add mushrooms and cook until liquid has almost evaporated. Reduce heat to medium-low. Add milk. Add flour (mixed with water) and give it a stir. Add cream cheese, salt and pepper. Whisk and bring to a boil. Cook for 4-5 minutes, until thickened.
  • Prepare the topping - in a bowl combine bread crumbs, Parmesan cheese, olive oil and onions. Mix with your hands to combine.
  • Spray an oven safe baking dish with cooking spray. Add green beans and mushroom sauce. Stir to combine.
  • Add topping.
  • Bake for 30 minutes. Test if green beans are cooked and tender, if not- cook for 5-10 more minutes.
  • Serve warm. Keep refrigerated for up to 5 ways.