Fill a large pot with water, add 1 tablespoon of salt and bring to a boil over high heat. Add beans and cook until just tender, about 2 minutes. Drain and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain again and set aside.
In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. Add mushrooms and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 5 minutes. Add garlic and nutmeg, and cook until fragrant, about 2 minutes. Sprinkle flour over mushrooms and stir to combine. Slowly stir in stock and heavy cream. Reduce heat to medium-low and cook, stirring frequently, until mixture thickens, about 8 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper to taste. Add green beans and stir until well coated. Spoon mixture into a lightly buttered 9- by 13-inch casserole dish.
In a medium mixing bowl toss together French-fried onions, bread crumbs, and pecans. In a small saucepan, remaining 2 tablespoons of butter. Stir melted butter into onion mixture. Sprinkle topping evenly over green bean mixture. Bake in a 395 degree oven until golden and bubbly, about 10 to 12 minutes.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 335 (65%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 19.5g||98 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 54.2mg||17 %|
|Sodium 745.1mg||26 %|
|Potassium 538.9mg||14 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 19.2g|
|Protein 10.8g||15 %|
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Calories per serving: 519
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