Green Bean and Tomato Casserole

I'm only posting this recipe so I can have a copy of it just in case I write The Hippy in the Kitchen Cookbook!
It's pretty basic, but one of my favorite side dishes. I also love a good casserole recipe.

Green Bean and Tomato Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart rectangle baking dish, coated with a non stick vegetable spray.
1.2 C Italian Herbe Breadcrumbs
1/4 C + 2 TBS Grated Parmesan Cheese, divided
4 TBS Butter, divided
1 medium Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1 tsp Dried Thyme
1/4 tsp Pepper
2 C Whole Milk
2 pounds of Fresh Green Beans, trimmed and cut into 1 1/2" pieces, steamed.
4 oz. Cream Cheese, cubed
2 C Grape Tomatoes

In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted.
Whisk well and set aside.

In a large skillet on medium heat:
Melt remaining Butter.

Add:
Onion and saute for 5 minutes.

Add:
Flour
Garlic Salt
Thyme
Pepper
Stir to combine well.

Add:
Milk
Stir and cook until it begins to thicken.

Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until Cream Cheese melts/

Add:
Green Beans
Tomatoes
Stir to mix well.
Pour into the Casserole Dish.
Sprinkle with Bread Crumb mixture.
Bake 25 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!