Prep your green beans: For fresh or frozen green beans, bring a pot of boiling water to a boil, add the green beans, and cook for 3-4 minutes in boiling water. Drain, run under cool water, and set aside. You want to blanch the beans to start the cooking process, but not overcook them since they will bake in the oven. If the green beans are canned, drain and set aside.

In a medium pan, add the cream cheese and vegetable stock, onion powder, mushrooms, thyme, salt and pepper. Heat over low-medium heat. Whisk until the cream cheese has melted and the sauce is smooth.

In a large bowl, add the green beans, and toss with the whisked cream cheese and mushroom mixture.

Take a 8x8 inch casserole dish, and add in the green beans. Bake for 20 minutes.

Carefully remove pan from the oven. top with crispy fried onions, place back in the oven, and bake for an additional 10 minutes until golden brown and bubbling.

Serve hot. Refrigerate leftovers in an airtight container for up to 4 days.