Green Bean & Wild Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a brilliant side dish for your holiday meal plans. Fresh green beans, wild mushrooms, and Cheddar and Parmesan cheeses blend perfectly together to create one crazy-good casserole. Ingredients:
3 cups milk |
1 bay leaf |
1/2 cup butter, divided |
1/4 cup all-purpose flour |
1/4 teaspoon dijon mustard |
nutmeg to taste |
salt and pepper to taste |
1 cup shredded white cheddar cheese |
1 1/2 cups fresh green beans, cut into 2-inch pieces, blanched or steamed |
3 cups mushrooms such as portabella, cremini or shiitake, sliced |
1/2 cup soft bread crumbs |
1/2 cup shredded parmesan cheese |
Directions:
1. 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.
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