2 – 3 pounds fresh green beans, trimmed and cut into bite-sized pieces
1 batch Crispy Onion Topping (see below)
1 batch Mushroom Alfredo Sauce (see below)
Crispy Onion Topping Ingredients:
1 TBsp butter or olive oil, divided
1 medium red onion, thinly sliced
½ c Panko breadcrumbs
¼ c freshly grated Parmesan cheese
¼ tsp each salt and black pepper
Mushroom Alfredo Sauce Ingredients:
2 TBsp butter or olive oil
8 oz (227g) mushrooms, thinly sliced
4 cloves garlic, minced
3 TBsp all-purpose flour
½ c chicken stock (or vegetable stock)
1 c milk
½ c freshly grated Parmesan cheese
½ tsp salt
¼ tsp pepper
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Preheat the oven to 375°F.
Trim, cut and boil the green beans for 2-3 minutes, depending on how crispy you like your green beans. The beans will cook more in the oven, so err on the side of undercooking them to your taste during this step. Strain the beans and transfer them to a large bowl of ice water. Set aside.
Crispy onion topping. Melt ½ tablespoon butter (or olive oil) in a large frying pan over medium-high heat. Add the onion and sauté for 2-3 minutes, stirring occasionally, until the onion is partially cooked but still holds its shape. Transfer the onion to a clean bowl. Add the remaining ½ tablespoon butter to the pan, along with the panko, and stir to combine. Cook for 2-3 minutes, stirring constantly, until the panko is lightly golden. Remove from heat and transfer the panko to the bowl with the onions. Add in the Parmesan, salt and pepper, and toss the onion mixture until evenly combined. Set aside.
Mushroom alfredo sauce. Rinse and dry the frying pan. Return it to the stove and melt the butter over medium-high heat. Add the mushrooms and sauté for 5 minutes, stirring occasionally, until lightly browned and soft. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour and sauté for 1 more minute, stirring occasionally. Add in the chicken stock and stir until the flour is evenly dissolved. Add the milk and Parmesan and stir to combine. Continue cooking the sauce until it reaches a simmer and thickens. Remove from heat and season with salt and pepper to taste.
Assembly! Combine the drained green beans and mushroom alfredo sauce in the stockpot and stir until evenly combined. Transfer to a 9x13 baking dish and spread the green bean mixture out in an even layer. Sprinkle evenly with the crispy onion topping mixture.
Bake. Bake for about 25 minutes, or until the crispy onion topping is golden and crispy.