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.