Blue Cheese Green Bean Casserole from Closet Cooking
(makes 6+ servings)

1 tablespoon butter
1 onion (sliced)
1 tablespoon butter
1 8 ounce package crimini mushrooms (sliced or quartered)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
salt and pepper to taste
1 splash sherry (or white wine)
1 pound green beans (trimmed and cut into bite sized pieces)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup blue cheese (crumbled)
salt and pepper to taste
1/4 cup panko bread crumbs
1 handful french fried onions (home made or canned)

1. Melt the butter in a pan.
2. Add the onions and slowly cook until they caramelize, about 20-30 minutes.
3. Add the butter and let it melt.
4. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes.
5. Add the garlic, thyme, salt and pepper and saute until fragrant, about a minute.
6. Add the sherry and deglaze the pan.
7. Add the green beans and saute until bright green and just starting to turn tender but still crisp, about 5 minutes.
8. Melt the butter in a small sauce pan.
9. Add the flour and stir until lightly golden brown.
10. Add the milk and simmer until it thickens.
11. Add the blue cheese and simmer until it melts.
12. Add the green beans and mushrooms and toss to coat.
13. Pour the mixture into an 8x8 inch baking dish.
14. Top with the panko bread crumbs and french fried onions.
15. Bake in a preheated 400F oven until the sides are bubbling and the top is golden brown, about 5-10 minutes.