Can green bean casserole be more exciting?

Lord knows, I'm excited about it this year! I made, last week, the green bean casserole for Thanksgiving, and it was all I could do not to eat all the sauce. This sucker is a freezer to oven miracle, too! So, I of course haven't tasted it, but I'm VERY optimistic, after sampling the sauce and the topping-it had to happen.
Here it is:
Make Ahead Green Bean Casserole
Serves 10-12
The topping and casserole can be frozen separately for up to 2 months.

Topping
2 slices hearty white sandwich bread, torn into pieces (I used Pepperidge Farm)
2 tbl unsalted butter, melted
1/4 tsp salt
2 C canned fried onions (I used the whole large can)

Casserole
3 tbls unsalted butter
10 oz white mushrooms, sliced thin (I used a mandoline)
1 tsp salt
1/2 tsp pepper
6 garlic cloves, minced (now, anything over 4 and I use the jarred stuff)
1/2 tsp dried thyme
1/4 C all purpose flour
1/2 C white wine (pick one you are drinking, too, cause you'll have the whole bottle left!)
1 1/2 C low-sodium chx broth
1 1/2 C heavy cream
2 lbs. green beans, trimmed and cut into 1-inch pieces (I questioned using frozen, might try next time)
1/4 C cornstarch

1. For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and onions in bowl, transfer to zipper-lock freezer bag, and freeze.

2. For the casserole: Melt butter in large skillet over medium heat. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 min. Increase heat to med-high and cook until liquid has evaporated, about 5 min. Add garlic and thyme and cook until fragrant, about 30 sec. Stir in flour and cook until golden, about 1 min. Slowly whisk in wine, broth, cream and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 min.

3. Toss green beans with cornstarch in large bowl and transfer to 13 by 9 in. baking dish. Pour warm mushroom mixture evenly over beans. Let cool completely, wrap with plastic, cover with foil, and freeze.

4. To serve: Adjust oven rack to middle position and heat oven to 400 degrees. Remove plastic from baking dish and replace foil. Bake until sauce is bubbling and beans are tender, about 80 min., stirring beans thoroughly after 50 min. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 min. Serve.

Recipe courtesy of Cook's Country magazine

I'll let you know how it is! Let me know if you try it too.