- 2 pounds green beans
- 1 cup raw pecan pieces
- 1 pound cremini mushrooms, sliced
- 2 teaspoons fresh thyme, chopped
- 1/2 cup red onions, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups fat free milk
- 1/2 cup fried onion topping
- Kosher salt and fresh cracked pepper, to taste
- 1/4 cup unsalted butter
- Preheat oven to 375 degrees F. and pre-heat a large non-stick pan over medium-high heat along with 1 tablespoon of butter. Add the mushrooms and cook for 7 minutes, until the moisture has evaporated and they are slightly golden in color. Reduce heat to medium and add the onions, thyme, garlic, 1/2 teaspoon salt, a couple cracks of pepper, and cook for 5 minutes more. Set side. Cook the green beans in a large pot of salted boiling water for 3 minutes, drain and transfer to an ice water bath for 3 minutes, drain and set aside.
- Meanwhile, make the cream sauce by melting 3 tablespoons of butter in a medium size pot over medium heat and then add the flour. Cook for 3 to 5 minutes, stirring the whole time, until the flour is medium blonde in color. While whisking, add the milk and cook for 7 minutes, or until sauce has thickened up a bit and is saucy.
- Place the green beans in a large bowl, cover with the mushroom mixture and pour all the cream sauce on top. Mix well, place in a 9 x 13 baking dish, arrange in one even layer and cover tightly with tin foil. Bake in oven for 25 minutes, remove tin foil and bake another 15 minutes. Cover with casserole with roughly chopped pecans and fried onions and bake for 10 minutes until the pecans are toasted and the edges of the casserole are bubbling. Serve immediately or set aside for later and re-heat in the oven, enjoy!