Green Bean Casserole

• 4 14 oz cans green beans
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter
•  1-4 cups French fried onions
• 3 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons freshly grated Parmesan
• 5 tablespoons extra-virgin olive oil
• 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
• 2 shallots, sliced
• 1-2 14 oz cans cream of mushroom soup or 1 cup heavy cream

DIRECTIONS

Heat the oven to 375 degrees F. Melt the butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream or cream of mushroom soup, add the remaining thyme and rosemary and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the French fried onions, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.