Green Beans Casserole With A Mushroom Cheese Sauce

• 2 lbs thin green beans
• 3 tablespoons butter
• 8 ounces mushrooms, cleaned and diced
• 2 shallots, minced
• 2 garlic cloves, minced
• 1/3 cup flour
• 1 cup chicken broth
• 1 cup whole milk or 1 cup half-and-half
• 1 pinch thyme
• 1/2 cup gruyere, swiss or 1/2 cup cheddar cheese, grated
• 3 tablespoons dry sherry

1. If using fresh green beans, clean and trim them. Blanch them in hot water for 6-9 minutes, plunging them into ice water. Drain completely. If using frozen, thaw and drain completely.
2. Melt butter and add the mushrooms, shallots and garlic. Salute until mushrooms release moisture and then evaporates, approximately 6 minutes.
3. Add flour and cook 1 minute, stirring constantly; add broth while stirring.
4. Add milk/half and half, reduce heat to medium low and simmer until sauce has thickened, about 10 minutes.
5. Add cheese and stir until melted.
6. Stir in sherry and thyme and salt and pepper to taste.
7. Transfer to a 3 quart or 9 x 13 dish.
8. Bake at 425 for 20 minutes.

thin green beans, butter, mushrooms, shallots, garlic, flour, chicken broth, milk, thyme, gruyere, sherry

Taken from www.food.com/recipe/green-beans-casserole-with-a-mushroom-cheese-sauce-524881 (may not work)