Instructions

1. Preheat oven to 350 F.
2. Heat a large skillet over medium heat. Add the olive oil and swirl the skillet to coat the surface. Add the mushrooms, garlic, and a pinch of salt and pepper.
3. Saute the mushrooms for 7 to 10 minutes or until they release their moisture and the edges of the mushrooms begin to brown slightly.
4. Add the butter to the skillet and cook, stirring, until the butter melts.
5. Sprinkle the flour over the mushrooms and continue to cook, stirring often, for 2 to 3 minutes or just until the flour begins to coat the bottom of the skillet and turns golden brown.
6. Whisk the vegetable broth into the skillet until all the flour has dissolved off the bottom of the skillet. Simmer until the broth has thickened.
7. Whisk in the milk. Allow the mixture to return to a simmer after adding the milk. Add the cream cheese. Continue to whisk and cook slowly until the cream cheese has melted completely.
8. Taste the sauce and add another pinch of salt and pepper, if needed. The sauce can be slightly over-seasoned.
9. Place green beans into a large bowl. Add the sauce and stir to combine.
10. Pour the green bean mixture into a 2- to 3-quart casserole dish and top with the fried onions.
11. Bake for 20 to 25 minutes or until heated through and the fried onions have browned slightly.
12. Serve warm.