Green Bean Casserole with Fresh Beans Recipe

Preheat the oven to 350 degrees F (175 degrees C). Fill a large bowl with ice and cold water.

Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until crisp-tender about 6 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl

Heat 3 tablespoons butter in a large skillet over medium-high heat. Saute onion in the hot butter until translucent about 5 minutes. Add mushrooms and garlic; saute until mushrooms are just cooked through about 5 minutes. Stir into green beans.

Place remaining 5 tablespoons butter in a 2-quart microwave-safe bowl. Microwave on high power in 30 second intervals until melted.

Add flour to melted butter and whisk until smooth. Add sea salt and pepper then add 1 cup of milk; whisk until mixed together. Microwave for 2 minutes. Add the next cup of milk whisking until smooth; microwave for 2 minutes. The roux mixture should thicken between additions less so as each cup is added. Add remaining cup of milk; microwave for 2 minutes more and then whisk.

Pour the green bean mixture into a 9x13-inch baking pan. Add the thickened roux and combine. Add salt and pepper if desired.

Bake in the preheated oven until warm and bubbly about 30 minutes. Top with crispy fried onions and return to the oven for 5 minutes.