1 1/2 lbs. Red Dog green beans, ends trimmed, and cut into bite sized pieces
1 tsp. salt
2 Tbsp. unsalted butter
12 oz white button mushrooms, stems removed, wiped clean and cut into small pieces (about 3 cups chopped)
½ cup chopped onion
2 cloves garlic, minced
Salt and pepper
3 Tbsp. all-purpose flour
1 ½ cups chicken broth
1 cup half-and-half
Store-bought crispy onions (this amount is up to you ?)

Preheat oven to 400 degrees and fill a large bowl with ice water.

Bring a pot of water to a boil with 1 tsp salt. Once boiling, add green beans and cook until tender, about 7 minutes. Drain the beans and add them to the ice bath.

Add butter to pot over medium heat. Once melted, add chopped mushrooms, chopped onion, garlic, salt, and pepper. Cook for about 8 minutes. Add minced garlic and cook for another 2 minutes. Add flour and stir constantly, adding little bits of broth at at time. Once the flour has dissolved, gradually stir in the rest of broth. Continue stirring. Add half-and-half, and bring the mixture to a simmer. Let it reduce for about 10-15 minutes. Taste and season with salt and pepper if needed.

Add green beans to the sauce and stir until all of them are coated. Add to a baking dish and bake for 10 minutes.

Take out and top with crispy onions, then bake for another 5 minutes. Serve immediately!