PREPARATION:

1. Melt 2 tablespoons butter in medium saucepan over medium heat. Add mushrooms; cook and stir 2 to 3 minutes or until mushrooms are softened. Remove mushrooms from saucepan; set aside. Melt remaining butter in same pan; add celery, onion and carrot. Sauté 5 minutes or until onion is translucent. Stir in chicken stock, cream, salt and pepper. Bring to a boil. Reduce heat; simmer until mixture thickens slightly, about 12 to 15 minutes.
2. Preheat oven to 325°F.
3. Place thawed green beans in 2-quart casserole. Pour mushroom mixture over green beans; stir. Sprinkle with French fried onions; bake 25 minutes or until hot.