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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By ragman1943_9035865
Dallas, TX
on November 23, 2007
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This was a lot of work and time-consuming to make; however, the final product was just delicious. Next time I will add more fresh nutmeg, salt and pepper. The recipe doesn't give the amounts. The guests at Thanksgiving last night loved it. I can hardly wait to have it again tonight.
By jenozcokhan_6805530
Miami, FL
on December 02, 2006
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This is the most elegant green bean casserole I have ever made. My family asks for it every year. If you don't like the taste then you are doing it wrong because if you season it right and blanch the green beans before you mix it all together then it is heavenly. I hope my review brings the rating up so that more people will try it because it is so simple and delicious.
By crtravelpros_67...
San Jose
on November 22, 2006
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This recipe was a smash last year at Thanksgiving. Thank God you still had the recipe because I lost my copy.
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