Step 1

Preheat oven to 350 degrees F.

Step 2

Fill a deep pot with water and salt. Bring to a boil and drop the green beans. Blanch for 4-5 minutes. Remove them immediately and add them in a bowl of ice water. This will stop the cooking and they will retain the nice green color. Drain and set aside.

Step 3

In a large skillet on medium high heat add butter, once melted add onions and sautè for 1-2 minutes. Add mushrooms and continue to sauté for an additional 1-2 minutes. Add flour, stir for 1-2 minutes in order to cook the flour.

Step 4

Add milk and stir until the roux thickens up. Remove from heat and add pimentos, pepper jack cheese, salt, pepper, and thyme.

Step 5

In a 13x9 baking dish add green beans. Stir together. Add half of the creamy béchamel sauce. Stir it into the green beans. Top with remaining béchamel, cheddar cheese, and panko bread crumbs. Bake for 30-35 minutes or until the top is bubbly and the panko is nice and golden brown.