Blanch the beans as directed in Step 1 of “Make From Fresh” and transfer to a bowl of ice. Drain, then transfer to a resealable bag or container.

Chop the mushrooms and transfer to a resealable bag or container.

The blanched beans will store in the fridge for up to 5 days, or the fridge for 3 months. The mushrooms will store in the fridge for up to 4 days.

In a large saucepan over medium heat, melt the butter.

Add the flour and whisk until combined. The flour mixture will be clumpy; that’s okay.

Cook the flour mixture about 3-4 minutes, stirring often, until it begins to brown.

Once the flour has browned slightly, slowly add the chicken stock, 1/4 cup at a time, whisking between each addition until smooth.

Do the same with the heavy cream, then turn the heat to low and simmer the mixture, whisking often, until thickened, about 5 minutes.

Remove from the heat and set aside.

Preheat the oven to 350*F.

Add the chopped mushrooms to the sauce and toss gently to combine. Season to taste with salt and pepper.

Combine the green beans, and mushroom mixture in the pan and use tongs to toss and combine.

Transfer the mixture to a 9x13” casserole dish and spread to all corners evenly.

Top the mixture with an even layer of French fried onions, then place the dish in the oven.

Bake 25-30 minutes, or until the cream is bubbling and the beans are soft and cooked through. Remove from the oven and allow to cool a bit before serving.

Fill a large pot halfway with water and bring to a boil. While the water is heating, fill a large bowl halfway with water and add a handful of ice cubes.

Once the water is boiling, add the green beans and cook, about 10-12 minutes, until they have turned bright green and have started to soften. Immediately transfer the green beans to the bowl of ice water, then drain and set aside.

In a large saucepan over medium heat, melt the butter. Add the flour and whisk until combined. The flour mixture will be clumpy; that’s okay. Cook the flour mixture about 3-4 minutes, stirring often, until it begins to brown.

Once the flour has browned slightly, slowly add the chicken stock, 1/4 cup at a time, whisking between each addition until smooth. Do the same with the heavy cream, then turn the heat to low and simmer the mixture, whisking often, until thickened, about 5 minutes. Remove from the heat and set aside.

Preheat the oven to 350*F.

Place the sliced mushrooms in a food processor and pulse, until chopped. You can also use a knife to chop. Add the chopped mushrooms to the sauce and toss gently to combine. Season to taste with salt and pepper.

Combine the green beans, and mushroom mixture in the pan and use tongs to toss and combine.

Transfer the mixture to a 9x13” casserole dish and spread to all corners evenly.

Top the mixture with an even layer of French fried onions, then place the dish in the oven.

Bake 25-30 minutes, or until the cream is bubbling and the beans are soft and cooked through. Remove from the oven and allow to cool a bit before serving.