This green bean casserole uses fresh green beans, mushrooms and onions, but still has that classic taste with cream of mushroom soup and crispy onion topping!
Preheat your oven to 350 °F. Get out a 9x13 baking pan and lightly coat with butter. Set aside.
Clean and trim the green beans. In the microwave, steam the green beans until tender crisp, about 3 minutes.
Run the green beans under cold water to stop them from cooking and set aside.
Melt the butter in a large skillet and sauté the mushrooms and onions. Once they are cooked, add the minced garlic and continue to cook until fragrant.
Whisk together the milk, mushroom soup and flour until completely combined and smooth.
Add the cooked green beans to the skillet. Pour the mushroom soup mixture over the vegetables and stir until coated.
Spoon the mixture into the prepared 9x13 pan into an even layer. Top with the fried onions.
Place in the preheated oven and cook for 30 minutes or until bubbly on top.