Ingredients:

  • 5 lbs Fresh Green Beans (trimmed)
  • 4 Tbsp Unsalted Butter
  • 1/2 cup Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 8 oz block Full-fat Cream Cheese, softened
  • 1 cup Whole Milk or 2%
  • 1/2 cup Low Sodium Chicken Broth
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Freshly Ground Black Pepper
  • Salt to taste
  • 1 1/2 cups French Fried Onions (store-bought)
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Blanch fresh green beans in boiling salted water for 3-4 minutes until crisp-tender (al dente). Immediately plunge into an ice bath to stop cooking. Drain well.
  3. Melt butter in a large oven-safe skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, whisking constantly, until the sauce thickens slightly.
  5. Reduce heat to low. Add the softened cream cheese, Dijon mustard, Worcestershire sauce, and black pepper. Stir continuously until the cream cheese is completely melted and the sauce is smooth and homogenous. Taste and adjust salt if necessary.
  6. Gently fold the drained green beans into the cream cheese sauce until evenly coated. Pour the entire mixture into the prepared baking dish.
  7. Sprinkle the French fried onions evenly over the casserole. Bake for 25–30 minutes, or until the casserole is bubbling around the edges and the topping is deeply golden brown.
  8. Let the casserole rest for 5 minutes before garnishing with fresh parsley and serving.