- 1 1/2 pounds green beans, trimmed and halved
- 2 tablespoons butter
- 1 cup diced onions
- 8 ounces mushrooms, thinly sliced
- 2 cloves garlic
- Pinch of nutmeg
- Pinch of cayenne pepper (optional)
- Salt and pepper, to taste
- 1 (12-ounce) box cream of mushroom soup
- 1 (4-ounce) jar crispy onions
Preheat oven to 400° F.
Bring a large pot of salted water to a boil. Cook green beans until just tender, about 3 minutes. Drain and rinse with cold water. Set aside.
In a large cast-iron or oven-proof skillet, melt butter over medium-high heat. Cook onions and mushrooms, stirring frequently, until softened, about 10 minutes. Stir in garlic, nutmeg, cayenne, salt and pepper and cook for 1 minute. Add cooked green beans to sauce and stir until coated. Sprinkle crispy onions over the top.
Bake until sauce is bubbly, about 15 minutes. Serve immediately.
This dish can be prepared one day in advance. Complete the recipe through adding the cooked beans to the sauce; cover and refrigerate. Bring to room temperature while preheating the oven, sprinkle with onions and bake an additional 10 minutes.