Green Bean Casserole

4 cups green beans, trimmed and cut into 1 inch pieces

4 teaspoons olive oil, divided

1 tablespoon unsalted butter

1/2 cup onion, minced

1 tablespoon Mediterranean Seasoning

6 ounces cremini mushrooms, finely chopped

2 teaspoons fresh thyme, minced

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dry sherry

1/4 cup all-purpose flour

1 cup vegetable stock

1 cup milk

1 cup cheddar cheese, shredded

3 tablespoons panko

1 teaspoon Paprika

4 tablespoons Shallots

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1. Preheat oven to 425ºF. Grease a 2 1/2 quart baking dish with cooking spray.

2. In a large microwave safe bowl, add the green beans and 1 inch of water. Cover and cook for 3 minutes. Drain. Set aside.

3. In a large skillet over medium-high heat, add 3 teaspoons of olive oil, and the butter. Once butter is melted add onions and Mediterranean Seasoning. Cook until the onions are lightly brown, about 3 minutes.

4. Stir in the mushrooms, thyme, salt and pepper. Cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated, 3 to 4 minutes. Pour in the sherry and cook until the liquid has evaporated, about 1 minute.

5. Sprinkle flour over the mushroom mixture and cook until flour is toasted, about 3 minutes. Whisk in broth and milk. Simmer stirring often until the sauce is thickened, about 4 minutes. Remove from the heat. Stir in the cheese and the green beans, stirring to combine. Transfer to the prepared dish.

6. In a small bowl stir together the panko, Paprika, Shallots, and the remaining ½ teaspoon olive oil. Sprinkle over the casserole. Bake for 20 minutes, or until the casserole is bubbling and golden brown.

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