STOVETOP GREEN BEAN CASSEROLE

Steps:

• Heat large covered saucepot salted water to boiling on high. Add green beans; cook 5 to 10 minutes or until crisp-tender. Drain well and transfer to serving dish. (Beans can be made ahead. Cool, cover, and refrigerate up to 3 days. Reheat before proceeding.).
• Meanwhile, in 12-inch skillet, heat oil and margarine on medium until margarine melts. Add onion, 1/8 teaspoon salt, and pinch freshly ground black pepper. Cook 6 minutes or until golden and tender, stirring occasionally.
• Stir in mushrooms and 1/4 teaspoon salt and cook 8 minutes or until tender and juices have released and begun to evaporate, stirring occasionally.\.
• Add flour and cook 2 minutes, stirring, then add milk in slow, steady stream, stirring. Heat to boiling and cook 2 to 5 minutes or until thickened, stirring frequently. Stir in thyme, cayenne, and pinch salt. Spoon over green beans and top with onions if desired.
• To Make 12 Servings:.
• Step 1: Use 3 pounds beans.
• Step 2: 2 tablespoons each oil and margarine, 1/2 large onion (10- to 12-ounce), 1/4 teaspoon salt, 1/8 teaspoon pepper.
• Step 3: 4 packages mushrooms (2 pounds), 1/2 teaspoon salt. Cook 14 minutes.
• Step 4: 1/4 cup flour, 2 cups milk, 2 teaspoons thyme, 1/8 teaspoon cayenne, 1/8 teaspoon salt, 1/2 cup fried onions. To Make 20 Servings:.
• Step 1: Use 5 pounds beans.
• Step 2: 7-quart saucepot, 3 tablespoons each oil and margarine, 1 jumbo onion (1 pound), 1/2 teaspoon salt, 1/4 teaspoon pepper.
• Step 3: 6 packages mushrooms (3 pounds), 3/4 teaspoon salt. Cook 20 minutes.
• Step 4: 1/3 cup flour, 3 cups milk, 1 tablespoon thyme, 1/8 teaspoon cayenne, 1/4 teaspoon salt, 3/4 cup fried onions.