Green Bean Casserole With Tomatoes

From Southern Living
Sorry about the blurry photograph.

* 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

Preparation

1. 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. 2. Melt 2 Tbsp. butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 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. 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. 4. Combine French fried onions and next 2 ingredients; sprinkle over green bean mixture.
5. 5. Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.