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Recipe courtesy of Georgia Downard

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Total:: 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.

My Private Notes

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