• Preheat oven to 375°F.

Blanch Green Beans

• Bring a large pot of water to boil and salt generously. Add green beans and cook until bright green, about 3 to 4 minutes.
  2 pounds fresh green beans, 1 tablespoon sea salt
• Transfer the green beans to an ice bath (just a large bowl of cold water and ice) and let sit for 3 minutes. Drain well and set aside. This may need to be done in batches depending on the size of your pot. (Pro tip: Place the green beans in a salad spinner to get rid of more water.)

Mushroom Cream Sauce

• Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 to 7 minutes.
  2 tablespoons extra virgin olive oil, 1 small yellow onion
• Add two tablespoons of butter to the skillet and stir to melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally, for 5 to 6 minutes until the mushrooms are brown and tender.
  4 tablespoons unsalted butter, 8 to 10 ounces mushrooms, ½ teaspoon fine sea salt, ½ teaspoon freshly ground black pepper
• Stir in the garlic and continue cooking and stirring for another 1 to 2 minutes.
  2 cloves garlic
• Add another 2 tablespoons of butter to the skillet and sprinkle the flour over the top. Stir the flour into the mushroom mixture and cook for 2 to 3 minutes, stirring frequently.
  4 tablespoons unsalted butter, 2 tablespoons all purpose flour
• Slowly whisk in the chicken stock and half and half and bring mixture to a simmer, whisking often. Cook for 5 to 7 minutes or until sauce is thick and bubbly. Taste and season with salt and pepper if needed.
  ½ cup chicken stock, 2 cups half and half

Bake Casserole

• Add green beans and stir until coated. Keep mixture in the oven safe skillet or transfer to a 3 quart baking dish and bake for 25 minutes.
• Remove from oven, top with fried onions and continue baking for another 5 to 10 minutes or until fried onions are golden.
  6 ounces fried onions
• Serve immediately and enjoy!