Ingredients

The following ingredients have 4 Servings
  • 1 cup canned fried onions, (French's)
  • 3 tablespoons butter
  • 10 ounces white or cremini mushrooms, (cut into 1/4-inch slices)
  • 1 teaspoon salt, (divided)
  • 1 teaspoon pepper, (divided)
  • 2 cloves garlic, (minced)
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 1/4 cups low sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2 pounds green beans, (trimmed and cut into 1-inch pieces)
  • 3/4 cup shredded sharp Cheddar cheese
  • 2 slices hearty white bread, (torn into pieces)
  • 2 tablespoons unsalted butter, (melted)
  • 2 cups canned fried onions

Instruction

  • Pulse 1 cup of fried onions in a food processor until finely ground. Set aside.
  • In a large skillet, melt butter over medium heat and add mushrooms and sauté until mushrooms release their liquid, about 5 minutes.
  • Increase heat to medium-high and sauté until liquid evaporates, about 3 minutes. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, and thyme. Saute 30 seconds.
  • Add flour and ground onions to skillet and cook for 1 minute.
  • Slowly whisk in broth and cream and bring mixture to a boil. Reduce heat to medium-low and simmer until sauce gets very thick, about 10 minutes.
  • Place green beans in the slow cooker (6-quart slow cooker is best) and stir in sauce. Cover and cook on low for 5 to 6 hours.
  • Remove lid, stir in cheese and remaining salt and pepper. Turn heat setting to WARM and place lid back on.
  • For topping, pulse bread and butter in food processor until coarsely ground. Place bread crumb mixture along with 2 cups fried onions in a large skillet and heat over medium-high heat until golden brown, about 3 to 5 minutes.
  • When ready to serve, pour green bean mixture into a casserole dish and top with onion mixture.