Cheesy Green Bean Casserole

Directions

1. Heat the oven to 350 degrees.

2. Bring a large pot of salted water to a boil. Add the green beans, reduce heat to a lively simmer and cook until the green beans become very tender, about 8 minutes. Drain the beans, rinse in cold water to preserve their color and set aside to drain.

3. Heat the olive oil in a medium skillet over medium-high heat. When the oil is shimmering, scatter the mushrooms in an even layer and allow them to cook, undisturbed, for about three minutes, until they’re nicely browned. Flip and brown the other sides and cook until all the moisture has evaporated; set aside.

4. Melt the butter in a large, oven-safe skillet over medium-high. Add the flour and whisk until smooth and beginning to turn golden, 1 to 2 minutes. Slowly add the heavy cream to the flour mixture, whisking constantly. Bring the liquid to a simmer, then reduce the heat to medium-low and cook, whisking occasionally, until it’s thick enough to coat the back of a spoon, about 5 minutes. Whisk in The Usual seasoning and the Parmesan. 

5. Add the green beans and mushrooms to the sauce and toss to combine. Transfer the creamy veggies to a 2-quart casserole dish. Top with the crispy onions. Bake until the beans are bubbly and the onions are golden brown on top, about 15-20 minutes. Allow the casserole to cool and set at least 10 minutes before serving.