Stovetop Green Bean Casserole

1. 1

   Heat large covered saucepot salted water to boiling on high.

2. 2

   Add green beans; cook 5 to 10 minutes or until crisp-tender.

3. 3

   Drain well and transfer to serving dish.

4. 4

   (Beans can be made ahead.

5. 5

   Cool, cover, and refrigerate up to 3 days.

6. 6

   Reheat before proceeding.)

7. 7

   Meanwhile, in 12-inch skillet, heat oil and margarine on medium until margarine melts.

8. 8

   Add onion, 1/8 teaspoon salt, and pinch freshly ground black pepper.

9. 9

   Cook 6 minutes or until golden and tender, stirring occasionally.

10. 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. 11

    Add flour and cook 2 minutes, stirring, then add milk in slow, steady stream, stirring.

12. 12

    Heat to boiling and cook 2 to 5 minutes or until thickened, stirring frequently.

13. 13

    Stir in thyme, cayenne, and pinch salt.

14. 14

    Spoon over green beans and top with onions if desired.

* Per serving · 4 servings · Values may vary.