Recipe courtesy of Georgia Downard
Green Bean and Wild Mushroom Casserole
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 16
- Cholesterol
- 63
- Sodium
- 543
- Total: 1 hr 8 min
- Prep: 13 min
- Cook: 55 min
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.