2
Melt butter and add the mushrooms, stir to coat and cook until reduced and browned, about 10 minutes. Stir occasionally. Remove from skillet and set aside.
3
Melt more butter and whisk in flour and garlic. Then, pour in the cream, chicken stock, seasonings and mushrooms. Cook until thickened and stir in Parmesan.
4
Mix in the green beans, water chestnuts and fried onion with the cream. Pour into a baking dish and top with more fried onions. Bake until hot and bubbly.
pumpkin mac & cheese
sweet potato souffle
brown butter mashed potatoes