Green Bean and Wild Mushroom Casserole

Total Time:
1 hr 8 min
Prep:
13 min
Cook:
55 min

Level:
Easy

Ingredients
  • 3 cups milk
  • Bay leaf
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1/4 teaspoon Dijon mustard
  • Freshly grated nutmeg
  • Salt and pepper
  • 1 cup grated white cheddar
  • 1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched
  • 3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup buttered bread crumbs
Directions

Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.

Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.

Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.


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