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1. Preheat oven to 450 F. Fill a large bowl with ice water and set aside.
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2. Bring a large pot of water to a boil. Salt the boiling water, and add the trimmed green beans. Blanch the beans for about 1 1/2 minutes.
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3. Drain the beans and transfer them to the bowl of ice water. When the beans are completely cooled, drain them and put them to the side.
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4. Heat the olive oil in a large skillet to medium high heat. Add the mushrooms to the hot skillet to brown. Cook for 5 minutes.
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5. Add the shallots, garlic, thyme and a pinch of salt and pepper. Cook for 3 minutes.
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6. Add the butter and the flour. Turn the heat down to medium. Cook and stir for about 3 minutes.
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7. Add the stock, and stir in the sour cream.
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8. Once the sour cream is incorporated add the half-and-half, Worcestershire sauce, dry mustard, grated nutmeg and an additional dash of salt and pepper. Stir until combined.
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9. Remove the skillet from the heat, add the blanched green beans and the lemon juice, toss to combine.
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10. Transfer the beans and sauce to an 8 x 8 x 2 inch baking dish (or your favorite casserole).
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11. Sprinkle the cheese evenly over the top of the beans.
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12. Bake for 15 to 20 minutes, until the casserole is hot and bubbly.
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*If desired, top with crispy fried onions or shallots.
