Creamy Green Bean & Tomato Casserole

• 1/2 cup plain dry bread crumbs
• 6 tablespoons Parmesan cheese divided
• 4 tablespoons butter divided
• 1 onion medium, chopped
• 2 tablespoons flour
• 1 teaspoon McCormick Garlic Salt
• 1 teaspoon McCormick Thyme Leaves
• 1/4 teaspoon mccormick black pepper, coarse ground
• 2 cups milk
• 2 pounds fresh green beans trimmed, cut into 1 1/2-inch pieces and cooked, 4 cups
• 4 ounces cream cheese cubed
• 2 cups grape tomatoes

1. Preheat oven to 350u0b0F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese and 2 tablespoons of the butter, melted, in small bowl. Set aside.
2. Melt remaining 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in flour, garlic salt, thyme and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add cooked green beans and tomatoes; toss gently to coat.
3. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
4. Bake 25 minutes or until heated through and top is lightly browned.

bread crumbs, parmesan cheese, butter, onion, flour, garlic, thyme, black pepper, milk, green beans, cream cheese, grape tomatoes

Taken from www.yummly.com/recipe/Creamy-Green-Bean-_-Tomato-Casserole-1387998 (may not work)