March 05, 2017
Dinner, Side Dishes, Beans,
Vegetables, Mushrooms, Southern, Budget-Friendly, Quick Meals, Entertaining, Sunday Dinner, Thanksgiving, Skillet, Gluten-Free, No Eggs, Alcohol, Make it from scratch, Green Beans more
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"Sort of like a green bean casserole, but fresher and made in a skillet."
Bring 4 cups of water to a boil in a large straight sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.
Wipe the skillet clean and dry with a paper towel. Return the skillet to medium high heat. Add oil to the pan; swirl to coat. Add sliced onions; saute 5 minutes or until lightly browned., stirring occasionally. Add mushrooms; saute 3 minutes or until the mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with the remaining 1/4 teaspoon salt.
Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add the cream cheese; stir until cheese melts. Stir in the stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Add the beans until warmed. Toss to coat.
Top with the crushed fried onions.
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