Directions:

Prepare the beans:

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil (about 1½ tablespoons of salt per gallon).
2. Prepare a large bowl with an ice bath for blanching the beans.
3. Add the beans to boiling water and cook for 5 minutes. Drain and immediately transfer to the ice bath to stop the cooking process. Drain again and set aside.

Make the sauce:

1. In a large skillet, melt the butter over medium-high heat.
2. Add onion and garlic, and sauté 4–5 minutes until softened.
3. Add mushrooms (if using), salt, and pepper; cook another 1–2 minutes.
4. Sprinkle flour over the vegetables, stirring to coat.
5. Whisk in chicken broth until smooth, then add half-and-half.
6. Simmer for about 6 minutes, stirring occasionally, until thickened.

Assemble and bake:

1. Pour the sauce over the green beans and stir gently to coat.
2. Transfer to a greased 9×13-inch casserole dish.
3. Sprinkle evenly with Panko breadcrumbs and French fried onions.
4. Bake for 20 minutes, or until hot and bubbly. If the onions brown too quickly, cover loosely with foil.

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