Nana's Green Beans

Nana's Green Beans


1 pound fresh green beans

For The Sauce

3 tablespoons butter

2 tablespoons olive oil

12 ounces cremini mushrooms, sliced

1 medium yellow onion

3 cloves garlic, minced

2 tablespoons flour

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne pepper

1 tablespoon dried parsley

pinch of nutmeg

1 cup half and half

1 cup chicken broth

For The Topping

4 tablespoons butter

1 cup panko bread crumbs

1/2 teaspoon onion salt

1/2 teaspoon garlic salt


The Green Beans

Wash and snip the green beans. 

Place the green beans in a large stock pot of boiling salted water and cook for 6 minutes.

Remove the green beans and pour them into an ice bath to stop the cooking, then drain in a colander, and set aside.

The Topping

Mix the panko bread crumbs with the onion salt, and garlic salt.

In a saute skillet melt the butter.

Pour in the panko mix and stir until the mixture starts to brown.

Remove immediately and pour on a paper towel to drain and dry, set aside.

For The Sauce

In a large skillet melt the butter, adding the olive oil.

Add the sliced mushrooms, garlic, and onions, saute the mix until the onions are clear.

Stir together the flour, salt, pepper, cayenne pepper, nutmeg and parsley.

Add the flour mix to the mushroom mix and stir well.

Immediately add the half and half to the mix and stir well.

Add the chicken broth and mix well.


Pour the green bean mixture into a 9X13  baking dish. Cover the dish.

Bake at 475 degrees for 15 minutes.

Remove from the oven and remove the cover on the dish.

Sprinkle the panko topping all over the top of the dish.

Serve hot.