Classic Green Bean Casserole w Shallots!

I don't have a picture of this one....but it was the best green bean casserole I've EVER had! :)

Note: This one is from Food Network by Ellie Krieger.

Ingredients:

• 1/4 EVOO
• 6 medium shallots, sliced into rings that you can fry or buy canned ones that are healthier
• 1.5 pounds thing fresh string beans, trimmed
• 1 pound button mushrooms, sliced
• 6 large cloves garlic, minced
• 1 tbsp. chopped fresh thyme
• 3 cups low fat milk
• 1/3 cup plus 2 tbsp. freshly grated parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper
• 3 tbsp. flour (unless gluten free)

What to do:

1. Steam the green beans or pan fry them covered for about 3 minutes until bright green and still crisp.
2. Heat 1 tbsp. of the reserved oil in a large nonstick skillet over medium high heat. Add mushrooms and cook, stirring occasionally until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
3. Whisk together the milk and flour together (if using flour) until the flour is dissolved. Add the mixture to the skillet and whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushrooms mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 tsp. salt, and 1/2 tsp. pepper.
4. Coat a 2 quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tbsp. cheese. Bake until golden on top and bubbling, about 20 minutes.