I’ve replaced the condensed soup with real mushrooms and real cultured cream – but not so much that it will weigh you down. By swapping almonds for the fried onions, we still get a satisfying (and far more nutritious) crunch from the topping, without all that extra grease.
Wash the green beans, then trim the ends and cut into 2-inch pieces. Add the beans to the water and return to a boil. Cook for about 5 minutes, until tender-crisp. Remove from water and immediately place in an icewater bath to stop the cooking. Once cool, drain in a colander and set aside.
In a large, non-stick skillet, heat the olive oil on medium-heat. Add the onion and fennel and sauté until the onion is translucent, about five minutes.
Mix in the sour cream and shredded cheese. Once the sour cream has softened and the cheddar has melted, mix in the green beans. Stir until everything is evenly coated.