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Pre-heat oven to 375℉
Wash and trim fresh green beans.
Fill a medium pot with water. add 1 tbsp of salt to water. Bring water to boil on stovetop. Add fresh green beans. Blanch green beans in boiling water for 4-5 minutes. If you like your green beans softer, boil it for closer to 6 minutes. When done, remove from heat drain water promptly.
In another medium pot, melt butter under medium heat. Add minced garlic and diced mushrooms. Saute for a few minute until mushrooms softens. Add all purpose flour, stir to combine.
Add half and half and chicken broth, and bring to boil. Stir continuously to remove lumps. Cook for 2-3 minutes under medium low heat until sauce reaches desired consistency. Add salt and black pepper to taste. Remove from heat.
Grease a 9'x13' rectangular casserole dish. Spread green beans out onto casserole dish then drizzle all over with mushroom cream sauce.
Bake fresh green bean casserole in oven for 15 minutes.
Remove and let it cool for 5 minutes. Serve and enjoy!