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Green Bean & Wild Mushroom Casserole

 






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Submitted by: Sharon Demers from Dolores, CO
Originally shared on the web 04/25/2012

3 c. milk
1 bay leaf
1/2 c. butter, divided
1/4 c. all-purpose flour
1/4 t. Dijon mustard
nutmeg to taste
salt and pepper to taste
1 c. shredded white Cheddar cheese
1-1/2 c. fresh green beans, cut into 2-inch pieces, blanched or steamed
3 c. mushrooms such as portabella, cremini or shiitake, sliced
1/2 c. soft bread crumbs
1/2 c. shredded Parmesan cheese

In a saucepan over medium-high heat, bring milk and bay leaf nearly to a boil. Meanwhile, in another saucepan over medium heat, melt 1/4 cup butter. Add flour to butter and cook, whisking constantly, for 2 minutes. Remove bay leaf from milk; slowly add milk to butter mixture, whisking constantly. Stir in mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat; add Cheddar cheese and stir until cheese is melted. Fold in green beans and mushrooms; transfer to a buttered 2-quart casserole dish. Melt remaining butter; toss with bread crumbs. Sprinkle Parmesan cheese and bread crumbs over casserole. Bake, uncovered, at 350 degrees for 50 minutes, or until bubbly and golden. Serves 8.


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Enjoy this recipe from The Christmas Table originally published 03/2012.

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