1 tbsp butter or olive oil
5-ounces fresh white mushrooms, brushed clean, trimmed, and sliced
1/2 cup diced onions (optional)
1 pound fresh green beans, blanched
1 can (10-ounces) undiluted condensed cream of mushroom soup
1/2 cup heavy cream/ half-and-half or milk
1/4 cup chicken broth
2 tsp Worcestershire sauce
1 can (2.8-ounces) French-fried onions, divided
pinch of garlic powder
freshly ground black pepper to taste
kosher salt to taste
Preheat oven at 350 degrees F.
Place a heavy skillet over medium high heat. When pan is hot, add butter. When the butter has melted, add mushrooms and diced onions. Sprinkle lightly with salt. Saute mushrooms until they release their liquid and mushrooms begin to soften, Transfer to a large bowl.
Add green beans, cream of mushroom soup, heavy cream, chicken broth, Worcestershire sauce, half of fried onions, garlic powder and pepper, and salt to taste. Stir well.
Pour green bean mixture into a 1-1/2 quart casserole dish. Bake uncovered for 30 minutes. Remove from the oven and top with the cheddar and the remaining half can of fried onions. Bake an additional 5-10 minutes until cheese has melted and onion topping is browned and crispy.