Green Bean Casserole Twist

Green Bean Casserole Twist
2 6-8 oz. packages of steam in pouch green beans (I like the whole beans b/c they are prettier)
Olive oil
1 medium onion, chopped
2 to 3 cloves garlic, finely chopped or 1T to 1-1/2T chopped garlic from the jar (more if you like garlic!)
8 oz. baby Bella or white mushrooms, sliced
8 oz. Shitake mushrooms with stems removed, chopped
1 can water chestnuts, chopped
1/2 c light or fat free sour cream
1 to 1-1/2 cup low sodium chicken stock
1T fresh chopped flat leaf parsley
1t to 2t dried tarragon
1/2 cup slivered almonds, toasted in dry pan on stove top
1/2 cup grated Parmesan cheese

Steam beans according to package directions in microwave. Heat a non-stick skillet and go a turn or two around the pan with olive oil. Saute onions until soft and translucent. Add garlic and cook until soft. Add mushrooms and cook until browned and juices have been released. Salt and pepper at this point to taste. Add water chestnuts and heat through. Add sour cream, stock, parsley and tarragon. If it seems too tight, add more sour cream and stock. Salt and pepper again to taste.

If you're making ahead, stop here and refrigerate overnight.

I put mine in a crock pot and added toasted nuts and cheese right before serving.