4 slices sandwich bread, quartered
2 Tablespoons softened butter
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups canned fried onions
Plus everythiing but the onions in a food processor until crumbly. Toss mixture with the onions in a bowl and set aside.
Beans and Sauce:
2 pounds green beans, ends trimmed and halved
3 Tablespoons butter
1 pound white button mushrooms, cleaned and broken into 1/2 inch pieces
3 medium garlic cloves, minced or pressed (about 1 Tablespoon)
3 Tablespooons flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
Preheat oven to 435. Cook beans in salted water (2 T salt) until bright green and crisp tender, about 6 minutes. Drain beans and put them into a bowl of ice and water to stop the cooking. Drain beans and spread them on paper towels to dry off a little.
Put butter in the empty bean pot over med-high heat. Add mushrooms, garlic 3/4 teaspoon salt and 1/8 teaspoon pepper. Cook mushrooms until they release their moisture and the liquid evaporates, about 6 mins. Stir in flour and cook for a minute stirring constantly. Add broth and bring to a simmer, still stirring. Stir in cream and reduce heat to medium. Simmer about 6 minutes until sauce has thickened and reduced to about 3 1/2 cups Season with salt and pepper.
Add grean beans to sauce and stir to coat evenly. Put in a 3 quart casserole or 9 by 13 inch baking dish. Top with onion bread mixture. Bake until bubbly around the edges, about 15 minutes.