1 tbsp kosher salt

1 lb fresh green beans, trimmed and halved

2 tbsp unsalted butter

2 tbsp Hellmann’s Organic Mayonnaise

12 oz baby bella mushrooms, trimmed and quartered

1 tsp freshly ground black pepper

1/4 tsp ground nutmeg

2 tbsp all-purpose flour

1 cup vegetable broth

1 cup heavy whipping cream

Vegetable oil, for frying

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Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add green beans and blanch for 5 minutes for al dente or 10 minutes for softer beans.
Drain beans and transfer to an ice bath to stop cooking. Drain again and set aside.
In a cast iron skillet over medium-high heat, melt butter and mayonnaise together.
Add mushrooms, season with salt and pepper, and cook until they begin to sweat.
Stir in nutmeg and flour and cook for about 1 minute.
Add vegetable broth and simmer for 1 minute.
Pour in heavy cream, reduce heat, and cook 5–6 minutes until thickened.
Remove from heat, add green beans, and stir until evenly coated.
Place skillet in the oven and bake for about 15 minutes, until bubbly.
Meanwhile, heat vegetable oil in a heavy-bottom pot to 375°F (190°C).
Toss sliced onions with cornmeal and fry in batches until golden.
Drain onions on paper towels.
Top casserole with crispy onions just before serving.

Add garlic to the mushroom mixture for extra depth.

Prepare the casserole base ahead and fry onions just before serving.

Always add onions right before serving to keep them crispy.

Cast iron works best for stove-to-oven cooking.