Green bean and wild mushroom casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Milk |
| Bay leaf | ||
| 4 | tablespoons | Unsalted butter |
| ¼ | cup | Flour |
| ¼ | teaspoon | Dijon mustard |
| Freshly grated nutmeg | ||
| Salt and pepper | ||
| 1 | cup | White cheddar cheese; grated |
| 1½ | cup | Green beans blanched; in 2\" pieces |
| 3 | cups | Assorted wild mushrooms; sliced (such as portobello, shiitake or cremini) |
| ½ | cup | Freshly grated parmesan cheese |
| ½ | 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 butterflour 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. 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.
Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997
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