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Cut the cleaned beans into bite-sized pieces. Slice the onion and mushrooms and mince the garlic. Boil the green beans in well salted water until fork tender, about 10 minutes. Drain and set aside. While the beans are boiling, heat some oil in a large pan over medium-high heat. Saute the onions, mushrooms and garlic until caramelized, about 10 minutes. Season with salt, pepper and nutmeg. Add the chicken stock to the pan and release the caramelization from the bottom of the pan. Stir in the cream cheese. Season to taste. Add the green beans and toss to coat. If not using an oven-safe pan, transfer the mix to an oven-safe dish. Top with cheddar. Bake in the oven until the cheese is melted and browned to your liking, about 10 minutes. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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