• Preheat oven to 350° and spray a medium casserole dish with non-stick cooking spray

For the Green Beans:

• Rinse green beans, trim and cut in half. Add them to a large pot with enough water to cover. Bring to a boil and boil until they are tender.
• Drain the green beans and add the butter to the pot. Once the butter is melted add the minced garlic and green beans. Sauté the green beans and garlic for 5 minutes. Set aside.

For the Cream of Mushroom Soup:

• Rinse the mushrooms and use a paper towel to wipe off any dirt. Trim the stems and cut the mushrooms in half one way, then in half-inch slices the other way.
• Melt the butter in a large saucepan. Add the mushrooms and season with salt and pepper. Sauté until soft, about 10 minutes.
• Stir in the flour making sure the mushrooms are evenly coated. Add the chicken broth and bring to a boil. Lower the heat and stir continuously until the thick. About 7 minutes. Reduce the heat to low and stir in the heavy cream.

Assemble and Bake:

• Mix the green beans, cream of mushroom, and 1 cup of the fried onions together and add to the casserole dish. Bake for 30 minutes. Cover the top with the remaining fried onions and bake another 5-10 minutes until golden brown and bubbly.