Stovetop Green Bean Casserole

• 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)

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

green beans, extravirgin olive oil, margarine, sweet onion, salt, pepper, cremini mushrooms, allpurpose flour, milk, thyme, cayenne, crunchy fried onions

Taken from www.delish.com/recipefinder/stovetop-green-bean-casserole-recipe-ghk1112 (may not work)