Directions

1. In a large pan, over medium heat melt the butter with the oil. Add the onions and mushrooms, cook about 6-8 minutes, until the onions are translucent and the mushrooms slightly browned.
2. Add the flour and stir with a wooden spoon, so the flour does not burn. Cook for 1-2 minutes, then add the milk and heavy cream. Stir to combine. Stir in the can of mushroom soup and season with onion powder, garlic powder, salt and pepper.
3. Place the green beans and the corn into a shallow baking dish and pour the cream/mushroom mixture over. Combine with a large spoon or rubber spatula. Sprinkle with about half of the fried onions and stir them in a little.
4. Bake in a preheated 350 degree F oven for about 25-30 minutes. Pour the remaining fried onions on the top of the casserole and continue to cook for another 5-10 minutes.