Green Bean Casserole

Servings: 8 | Serving size: about 1 cup

Cooking time: 75 minutes

This recipe can easily be multiplied and makes great leftovers.

Cut the bread into 1 inch squares and place in a food processor.

Pulse two or three times to coarsely chop.

Add 1 tablespoon of the butter, 1/4 teaspoon of salt, thyme, and pepper.

Pulse two or three times until the breadcrumbs are coarsely chopped (about 1/8 inch pieces).

Place in a bowl and add the onions. Fold together until blended. Set aside.

Place the water in a large stock pot over high heat.

When the water boils, add the green beans and cook for about 7 to 8 minutes. Place in the ice water for 5 minutes. Drain and set aside.

Place the remaining 1 tablespoon butter in a large skillet over medium heat. Add the mushrooms and garlic and cook for about 10 minutes or until the mushrooms are soft. Adjust the heat so the pan is hot enough to brown the mushrooms but not allow them to burn.

Add the flour and fold into the mushrooms until blended.

Slowly add the stock and stir into the mushrooms. As the sauce thickens, add the remaining 1/4 teaspoon salt and drizzle in the milk.

Add the green beans to the pan and cook for about 3 minutes.

Pour the mixture into a 9 inch Pyrex dish.

Cover with foil and bake for 20 minutes.

Remove from the oven and top with the breadcrumb mixture, then return the pan to the oven.

Bake for 10 to 15 minutes until the breadcrumbs are toasted.