طاجن الفاصوليا الخضراء

Bring a large pot of well-salted water to a boil and set a bowl of ice water nearby. Add the trimmed green beans and cook for 4-5 minutes, until bright green and crisp-tender. Drain, plunge into the ice water to stop the cooking, then drain again and pat thoroughly dry. Heat the oven to 200°C (400°F) and butter a 9x13-inch baking dish.

Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt and cook, stirring occasionally, for 7-8 minutes, until they release their liquid and turn golden. Stir in the minced garlic and cook 30 seconds, until fragrant.

Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw taste. Gradually whisk in the broth, then the milk and cream, scraping up any browned bits. Simmer, whisking often, for 4-5 minutes until the sauce thickens enough to coat the back of a spoon. Season with the soy sauce, salt, pepper, and nutmeg.

Remove the skillet from the heat and fold in the drained green beans and about one-third of the crispy fried onions until everything is evenly coated. Taste and adjust the salt.

Scrape the mixture into the prepared baking dish and spread it level. Bake for about 25 minutes, until the sauce is bubbling around the edges and heated through.

Scatter the remaining fried onions evenly over the top and return to the oven for 8-10 minutes, until the onions are deep golden and crisp.

Let the casserole rest for about 5 minutes so the sauce sets slightly, then serve warm.