Tender green beans get folded into a rich, savory mushroom sauce built from sautéed onion, garlic, and thinly sliced cremini mushrooms, thickened to velvety perfection with butter, flour, and a pour of heavy cream. A touch of nutmeg and black pepper rounds out the flavor, giving the sauce real depth without ever feeling heavy. The whole thing gets layered into a baking dish and topped twice with crispy fried onions, so every bite has that irresistible crunch. Baked until bubbling and deep golden on top, it's the kind of casserole that disappears fast at any holiday table. This version comes together easily as a vegetarian side dish, so you can serve it with total confidence alongside the rest of your spread.
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Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender but still with a firm bite. Drain in a colander and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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