Heat a large skillet over medium heat, adding the ground beef to the pan. Break it apart and cook until no pink remains, about 5 minutes. Reserve 1 tablespoon of fat and set the beef aside.

In the same skillet, add the diced onions and sauté for 3-4 minutes until translucent. Add the sliced mushrooms and cook for an additional 2 minutes.

Stir in the trimmed green beans, minced garlic, and broth. Cook for 2-3 minutes until the green beans are bright green and crisp-tender.

Lower the heat to medium-low, then add the softened cream cheese, stirring until it melts. Mix in the sour cream to create a creamy sauce.

Return the reserved browned beef to the skillet, mix with the creamy vegetable base. Add salt, pepper, Worcestershire sauce, and thyme.

Sprinkle the shredded cheese evenly over the top of the mixture.

Broil on high for 1-2 minutes until the cheese is golden and bubbly or cover and cook on low heat for 3-4 minutes.