Green Bean and Wild Mushroom Casserole |
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Prep Time: 13 Minutes Cook Time: 55 Minutes |
Ready In: 68 Minutes Servings: 1 |
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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:
1. 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.
2. 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.
3. 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.
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