6 tablespoons unsalted butter, softened

1-teaspoon Dijon mustard

2-cloves garlic, minced – more or less to taste

1-teaspoon fresh thyme, minced

1-teaspoon fresh oregano, minced

1-teaspoon crushed chili

1-teaspoon fresh lemon juice

1-teaspoon Worcestershire sauce

2   tablespoons all-purpose flour 
1-pound green beans or haricovert, blanched. 
 

Step One – The Pancetta and Onions:

½-Cup Diced Pancetta

½-cup onion, sliced

8 ounces creamini or brown mushrooms, quartered

Sauté the pancetta in a sauté pan over medium heat until nearly cooked; add onion and cook until tender but do not brown. Set aside.

Step One – The Cream Cheese Sauce:

1-½   cups milk, warmed

8 ounces softened cream cheese

4 tablespoons unsalted butter, softened

1-teaspoon Dijon mustard

2-cloves garlic, minced – more or less to taste

1-teaspoon fresh thyme, minced

1-teaspoon fresh oregano, minced

1-teaspoon crushed chili

1-teaspoon fresh lemon juice

1-teaspoon Worcestershire sauce

2   tablespoons unsalted butter

2   tablespoons all-purpose flour

Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice, and Worcestershire in a food processor until blended; melt butter in a large saucepan over low heat, whisk in flour and cook for 1 minute to form a roux. Slowly add warm milk, whisking until thick. Stir in cream cheese mixture, salt pepper until melted, smooth and creamy.

Step Three – Putting it all together:

1-pound green beans or haricovert, blanched.

Sautéed mushroom mixture

Cheese Sauce

Combine blanched beans, mushrooms, and cheese sauce in a large bowl; transfer to prepared casserole dish and chill until ready to bake (up to 2 days ahead).  Top with French fried onions and bake 30 minutes.