Home Style Green Bean Casserole

Thanks Southern Living magazine!!

1 1/2 pounds fresh green beans, trimmed

2 tablespoons butter

1/4 cup all-purpose flour

1 1/2 cups 2% reduced-fat milk

1/2 cup nonfat buttermilk

1 tablespoon Ranch dressing mix

2 teaspoons chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon butter

1 (8-oz.) package sliced fresh mushrooms

Vegetable cooking spray

1 cup French fried onions, crushed

1/2 cup panko (Japanese breadcrumbs)

2 plum tomatoes, seeded and chopped

1. Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

2. Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Whisking constantly, cook 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.

3. Melt 1 tsp. butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray.

4. Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.

5. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.