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Makes 12 servings


2 lb. green beans, trimmed and cut into 1-inch pieces
1 lb. mushrooms, chopped
1 small onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil
½ tsp. ground black pepper
1 tsp. salt
¾ tsp. dried thyme
1½ cups milk
¼ cup water
2 Tbsp. cornstarch
2.8 ounce container of prepared crispy fried onions


Preheat oven to 400 degrees F. Coat a 9x13 inch baking dish with cooking spray.

Bring one inch of water to a boil in a large pot, add beans, cover and steam until tender-crisp, about three to four minutes. Remove beans and drain water. Wipe pot clean.

Add oil to the pot and heat over medium heat. Add diced onion and cook until softened, about four minutes. Stir in mushrooms, garlic, salt, thyme and pepper. Cook until mushrooms are tender and liquid is almost evaporated, three to five minutes.

Pour in milk and bring to a simmer. Combine water and cornstarch in a small bowl. When milk is simmering, stir in the cornstarch mixture and cook until thick enough to coat the back of a spoon, about one to two minutes. Stir in green beans.

Transfer the entire mixture to the 9x13 inch baking dish. Top with the crispy fried onions. Bake the casserole until bubbling, 20-30 minutes.

Nutrition analysis per serving:105 calories, 5 g fat, 4 g protein, 12 g carbohydrate, 3 g fiber, 260 mg sodium

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