A easy stove top version of this popular casserole! No can of soup required. Just fresh ingredients in this crowd pleaser!
Fill large soup pot with water and bring to a boil. Blanch green beans for about 3-5 minutes until crisp tender. Drain and rinse with COLD water to stop cooking process. Set aside
In large skillet melt 2 tablespoons butter.
Add sliced mushrooms and saute' until slightly brown. Add garlic, continue to cook for 2-3 minutes.
Sprinkle 2 tablespoons flour over the mushroom mixture and cook for 3-4 minutes or until flour is fully incorporated and slightly browned.
Add chicken stock and cook until simmering and thickened.
Add half and half, salt and pepper. Cook until thickened, about 3-4 minutes.
Add Worcestershire sauce and stir.
Taste for seasoning. More salt? More pepper? If using low sodium chicken stock you may have to add a considerable more amount of salt.
Add blanched green beans, toss well. Cover and cook for 6-7 minutes or until beans are at desired tenderness.
Top with fried onions, cover and cook an additional 5 minutes.
Time Saver! Buy already trimmed, washed green beans. You will pay a little more but I found it to be worth it.
Make ahead prep: Blanch beans and slice mushrooms a day or two in advance. The cream sauce is best made on the day you are serving.