In a skillet over medium-high heat, add half the butter and mushrooms
2 Tablespoons Butter, 1 ½ Cups Sliced Mushrooms
Once the mushrooms have softened and gotten some color, add the remaining butter and green beans.
2 Tablespoons Butter, 4 Cups Green Beans
Let the mushrooms and green beans saute until the green beans start to soften, about 5-7 minutes. You want them to release some of their liquid, so you don't end up with a watery casserole.
Add the minced garlic, and let them cook for another minute, just until the garlic becomes fragrant.
2-3 Cloves Minced Garlic
Add the spices. - Taste your vegetables to make sure they are seasoned to your liking.
½ Teaspoon Salt, ½ Teasopoon Pepper, ¼ Teaspoon Thyme
Stir in your reserved cream of mushroom soup into your green beans and mushrooms.
Transfer the mixture to a lightly greased baking dish.