2 bags (16 ounces each) frozen cut green beans, slightly thawed
4 tablespoons butter
8 ounces sliced mushrooms
1/2 cup diced red pepper
3 cloves garlic, minced
Salt and pepper
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1 can (2.8 ounces) French fried onions
Preheat oven to 350 degrees. Melt butter in a skillet. Cook mushrooms in butter for a few minutes until they just start to get soft. Add red pepper and garlic and cook another minute. Season with some salt and pepper. Add flour. Cook, stirring constantly, for 1 minute. Stir in stock. Bring to simmer, stirring constantly. Add cream. Simmer for a few minutes until sauce has thickened. Add beans and stir to coat. Season with salt and pepper to taste. Spoon mixture into a casserole dish that has been sprayed with cooking spray. Top with onions. Bake for 20 to 30 minutes until warm and onions are golden.
You can make up to 2 days ahead and refrigerate until ready to make. Don’t put onions on until right before baking.