Creamy herbed cheese makes a sneaky quick sauce for our no-bake version of classic green-bean casserole
- 2 lb. fresh green beans
- 2 tbsp. butter
- 8 oz. mushrooms sliced
- 2 shallots chopped
- 2/3 c. half-and-half
- 5 oz. package garlic and herb Boursin cheese
- 2 tbsp. grated Parmesan
- 1 tbsp. fresh thyme chopped
- 1 c. canned French-fried onions
In pot of boiling water over high heat, cook beans 5 minutes. Drain. In large skillet over medium-high heat, melt butter. Add mushrooms and shallots; cook until golden, 3 to 5 minutes, stirring often. Stir in beans; spoon into serving dish.
In bowl, microwave half-and-half and Boursin in 30-second intervals until smooth, stirring. Stir in Parmesan and thyme. Pour over beans. Cover; if necessary, reheat in microwave. Sprinkle with onions before serving.