• Mince 4 cloves of garlic and 2 shallots.
• Wipe 2 8 oz. packages of white button mushrooms (or mushrooms of choice) clean with a damp towel. Remove the stems and discard.
• Chop the mushrooms into small pieces, making sure they are all relatively the same size to ensure that they cook evenly.

For The Green Beans:

• Wash and trim 2 lbs. of fresh green beans. Cut the green beans into halves or thirds (depending on your preference).
• Bring a pot of water to a boil. Once the water is boiling, add the green beans and boil for 3 minutes. After 3 minutes, remove the beans with a slotted spoon or spider strainer and place them into a bowl of ice water.
• Cool the green beans in the bowl of ice water and then place them in a strainer to drain them. Make sure to allow the blanched green beans to drain thoroughly.

For The Cream Of Mushroom Soup:

• Place a skillet on the stove top and heat to medium. Once heated, add 2 Tbsp. of butter. Once the butter is melted, add the minced garlic and shallots to the skillet. Sauté for 4-5 minutes, stirring often.
• Add the chopped mushrooms, along with ¼ tsp. each kosher salt and pepper. Sauté for 8-10 minutes, stirring occasionally.

  Remove the mushroom mixture from the skillet and set aside.
• Return the skillet to the stove top and add another 2 Tbsp. of butter. Once melted, add 3 Tbsp. gluten free flour blend (or AP flour if not gluten free). Stir the butter and flour mixture for 1 minute, creating a roux.
• Slowly add 1 scant cup of gluten free chicken broth and ½ cup of whole milk to the skillet. Cook over medium-low heat, stirring slowly with a whisk.
• Continue to cook for 5-6 minutes, allowing the soup to thicken (it may look chunky at times).
• Add ½ tsp. garlic powder, ¾ tsp. kosher salt, ½ tsp. pepper, and 1 tsp. Worcestershire sauce to the skillet. Whisk until combined and continue to cook the soup until it is thick and creamy (it should have the consistency of gravy).

Assemble and Bake:

• Heat the oven to 375 degrees Fahrenheit.
• Pour the blanched and drained green beans into a 9x13 inch casserole dish and spread evenly across the bottom.
• Pour the cream of mushroom soup over the green beans and toss until they are completely coated in the soup mixture.
• Place the casserole dish into the oven and bake (uncovered) for 30 minutes.

  After 30 minutes, remove the casserole dish and sprinkle 2 cups of gluten free French fried onions (or regular French fried onions if note gluten free) evenly over the top.
• Return the casserole dish to the oven and bake for another 5 minutes. Remove the casserole dish and allow to cool for at least 5 minutes (this allows the cream of mushroom soup to thicken).