Preheat oven to 400°F.
Heat the Country Crock spread in a large pan over medium-high heat. After it starts melting a bit, add the garlic and then after a couple minutes, add the fresh green beans and cook until softened, for about 4 minutes.
While the green beans are cooking, heat the olive oil in a large saucepan over medium heat. After a minute or two, add the mushrooms, onion powder and season with salt and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, for about 3 to 5 minutes. During the last minute or two of cooking, add the fresh thyme and continue cooking. Combine the green beans and mushrooms, pour into the baking dish and set aside.
Whisk the flour, paprika, garlic powder and salt in a separate shallow dish. Add the sliced onion and toss to coat. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. After a minute or two, add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, for about 4 to 5 minutes. Set aside.