from John Rivers

For the Sauce

1 C       ground, canned fried onions, French’s
2 lbs    French beans, ends trimmed
½         Sweet Vidalia onion, diced
8 oz     White mushrooms, sliced
3 T      butter
1 t        kosher salt
1 t        black pepper
½ T     garlic, minced
½ T     fresh thyme
¼ C     AP Flour
1 ¼ C Chicken broth
1 ¼ C Heavy cream
½ C     Parmesan cheese, graded

Preheat oven to 375

Blanch beans, transfer to ice water bath to hold.

Pulse canned fried onions in a food processor until finely ground. Combine with flour and set aside

Melt butter in a large skillet and sauté mushrooms and onions with S&P until onions are cooked thru. Add garlic & thyme and cook until fragrant, about 30 seconds

Add flour & onion mixture and cook until golden, about 1 minute. Stir in chicken broth and cream. Bring to a boil then reduce to a simmer, stirring occasionally until sauce is very thick, about 10 minutes.

Add green beans and Parmesan cheese, mix well to coat completely. Transfer to a casserole dish, cover and bake at 375 for 30 minutes. Remove lid, cover casserole with onion topping and bake for an additional 10-15 minutes until top is brown and casserole is bubbling. Allow to rest for 15 minutes before serving.

For Topping

2          slices of hearty white bread (grilled cheese bread)
2 T      unsalted butter, melted
2 C       canned fried onions

Lightly toast bread, pulse in food processor until coarsely ground. Toss with melted butter to coat. Mix in fried onions.