Green Bean Casserole

1 lb. Green Beans, trimmed and snapped in half

1 T. olive oil

1 small sweet onion, halved and thinly sliced

salt and pepper to taste

1 T. butter

12 oz. sliced mushrooms

2 cloves garlic, minced

1/4 t. dried thyme

1/4 t. dried oregano

2 T. flour

3/4 c.  chicken stock

1/2 c. half and half

2 T. parmesan cheese

1 pkg French Fried Crunchy Onions

Blanch the green beans in salted boiling water for five minutes.  Immediately plunge into ice water to stop the cooking.  Drain and place in a large bowl. 

Heat the oil in a large skillet over med heat.  Add the onions and salt and pepper to taste. Stir to coat the onion with oil and cook until carmelized, about 20 minutes.  Add to the green beans.

In the same skillet, melt the butter over med high heat.  add the mushrooms, garlic, thyme, oregano and salt and pepper to taste.  Cook until the mushrooms are very tender.  Sprinkle with the flour and stir to combine.  Add the chicken stock and stir until flour is dissolved then add the half and half. Continue to cook at a simmer for a few minutes until the liquid thickens slightly.  Stir in the parmesan cheese. 

Pour over the beans and onions and stir to combine.  Pour into a baking dish that has been sprayed with cooking spray. Top with the French Fried Onions and bake at 350* for 30-40 minutes until bubbly and the onions are browned.