Name: Green Bean and Wild Mushroom Casserole
Prep time: P0Y0M0DT0H13M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H8M0.000S
Cuisine: american
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.

On Tonight

Green Bean and Wild Mushroom Casserole

Categories: