Green Bean Casserole

Ingredients:

Topping

• 1 tbsp unsalted butter at room temperature
• 8 saltine crackers
• 1 cup store-bought deep-fried onion (about 60g)

Beans

• 350g fresh green beans (tear off ends), cut into pieces about 4cm.
• 2 tablespoons unsalted butter
• 220 g white or brown champignons, stems removed, sliced ​​0.5 cm thick.
• 1 small onion, finely chopped
• 1 medium clove garlic, minced
• 1/4 tsp dried thyme
• 2 teaspoons flour
• 1/3 cup lightly salted chicken broth
• 1 cup of 10% cream

Preparation:

1. Topping:
   
   Place the butter in a large bowl. Crumble the crackers directly into the bowl with your hands and rub them into the butter. Season with salt and pepper to taste. Add the fried onions and stir.
   
2. Preheat oven to 175°C.
3. Bring 2 liters of water to a boil in a large saucepan. Add 1 tablespoon of salt and the beans. Cook until bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water to cool quickly. Set aside to drain.
4. Add the butter to a large skillet over medium-high heat and cook until melted and foam subsides, about 1 minute. Add the mushrooms, onion, and garlic and cook until the mushrooms begin to release liquid, about 3 minutes. Add the thyme, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook until the mushrooms are softened and only a little liquid remains in the pan, about 5 minutes. Add the flour and cook, stirring, until fully incorporated and absorbed, about 30 seconds. Add the broth and reduce the heat to medium.
5. Add the cream, bring to a gentle simmer and cook, adjusting the heat as needed to maintain a gentle simmer, until the sauce reaches the consistency of thickened cream, 6 to 8 minutes.
6. Place the beans in a 9-inch pie dish. Spoon the mushroom mixture over the beans and toss to distribute evenly. Sprinkle with the topping and bake until golden brown and the sauce is bubbling, about 15 minutes.