Juggling space in the oven on Thanksgiving is always a challenge. This stovetop version of a classic favorite casserole made with fresh green beans has all the traditional flavors, but doesn't take up any precious oven space.
Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Add mushrooms and cook, stirring, until they've released their liquid, about 6 minutes. Add sherry and cook, stirring, until almost evaporated, about 1 minute. Add green beans, broth, onion powder, salt and pepper. Bring to a simmer. Cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the green beans have softened, 10 to 15 minutes.
Whisk cream, flour and thyme together in a small bowl. Stir into the green bean mixture and cook, stirring, until the sauce has thickened, 3 to 5 minutes. Top with french-fried onions.
1 1/2 fat, 1 1/2 vegetable, 1/2 starch