Green Bean Casserole

kosher salt

450g fresh green beans, halved

2 tablespoons butter

340 g. mushrooms, 1 cm pieces

Salt to taste

1/2 teaspoon black pepper

2 cloves garlic, minced

1/4 teaspoon nutmeg

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

1/2 cup crispy fried onions (rostad lök)

1. Preheat oven to 200°C.

2. Bring a pot of water with 2 Tbsp salt to a boil. Add beans and blanch 5 minutes. Drain, transfer to ice water, then drain again and set aside.

3. Melt butter in a large skillet over medium-high heat. Add mushrooms, 1 tsp salt, and pepper; cook 4–5 minutes until they release liquid.

4. Add garlic and nutmeg; cook 1–2 minutes.

5. Sprinkle in flour, stir to combine, and cook 1 minute.

6. Add broth and simmer 1 minute. Reduce heat to medium-low, stir in half-and-half, and cook until thickened.

7. Transfer to a baking dish, top with crispy fried onions, and bake 15 minutes until bubbly. Serve immediately.