Dinner: Stovetop Green Bean Casserole

Onion and cremini mushrooms sauteed in butter infuse the creamy sauce atop this classic dish with rich flavor. Prepared in a mere 30 minutes, there are plenty of reasons this dish is a tradition..

Ingredients

1 1/2 lb. green beans
1 tbsp. extra-virgin olive oil
1 tbsp. margarine or butter
1/4 large sweet onion
salt
Pepper
2 package cremini mushrooms
2 tbsp. all-purpose flour
1 c. milk
1 tsp. chopped fresh thyme leaves
1 pinch cayenne (ground red) pepper
1/4 c. crunchy fried onions (optional)

Instructions

Heat large covered saucepot salted water to boiling on high. Add green beans; cook 5 to 10 minutes or until crisp-tender. Drain well and transfer to serving dish. (Beans can be made ahead. Cool, cover, and refrigerate up to 3 days. Reheat before proceeding.)
Meanwhile, in 12-inch skillet, heat oil and margarine on medium until margarine melts. Add onion, 1/8 teaspoon salt, and pinch freshly ground black pepper. Cook 6 minutes or until golden and tender, stirring occasionally.
Stir in mushrooms and 1/4 teaspoon salt and cook 8 minutes or until tender and juices have released and begun to evaporate, stirring occasionally.
Add flour and cook 2 minutes, stirring, then add milk in slow, steady stream, stirring. Heat to boiling and cook 2 to 5 minutes or until thickened, stirring frequently. Stir in thyme, cayenne, and pinch salt. Spoon over green beans and top with onions if desired.

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