Fresh G.b.c. (Green Bean Casserole)

This was in today's Richmond Times Dispatch in the food section. I really want to make this one so I'm posting it so that I can put the paper into the recycle bin.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  lb green beans, washed and ends snipped off
• 2  leeks, cleaned and cut into thin rings
•  canola oil for frying leek
• 2  tablespoons butter
• 8  ounces mushrooms, sliced
• 1⁄2 teaspoon thyme leaves, chopped
• 2  garlic cloves
• 2  tablespoons flour
• 1  cup  chicken stock
• 1  cup half-and-half
•  salt
•  pepper
• 1  cup cheddar cheese, shredded
• 1⁄4 cup panko breadcrumbs

Directions

1. Heat oven to 400.
2. Bring a large pot of water to a boil with several pinches of salt. Add green beans and cook for about 5 minutes, until they turn bright green. Once cooked, drain and rinse the beans until they are cooled. Set aside.
3. In a medium skillet, add canola oil to a depth of about one inch and heat. Add the leeks and cook until they are crisp. Remove from oil and put onto a paper towel lined baking sheet. Sprinkle with salt.
4. Melt butter in a saucepan over medium heat and add mushrooms and thyme. Cook until mushrooms are soft and begin to take on color. Add garlic and cook for a minute or less, being careful not to let garlic burn.
5. Add flour and cook for about a minute, stirring the whole time. Add stock and half-and-half and stir. Cook for 5 minutes, or until the mixture thickens and no longer tastes of flour, stirring frequently. Season with salt and pepper.
6. Mix green beans into the mushroom sauce and transfer to a casserole dish. Top with cheese, breadcrumbs and fried leeks.
7. Bake for 10 minutes or until cheese is melted, breadcrumbs brown and sauce is bubbling.
8. NOTE: I guessed at prep and cook time as I haven't actually made this yet and the recipe doesn't say.