Creamed Haricot Vert and Corn Casserole

• 1 1/2 pounds haricots verts, cut into 1 1/2-inch lengths
• 1 stick plus 2 tablespoons unsalted butter
• 1 1/2 pounds oyster mushrooms, thickly sliced
• Salt and freshly ground pepper
• 1 large sweet onion, very finely chopped
• 4 garlic cloves, minced
• Two 10-ounce packages frozen corn, thawed (4 cups)
• 1/2 cup all-purpose flour
• 1 quart whole milk
• 6 ounces Gruyere cheese, shredded (1 1/2 cups)
• Freshly grated nutmeg
• 1/2 cup panko (Japanese bread crumbs)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 350.
2. In a pot of boiling salted water, blanch the haricots verts until crisp-tender, about 2 minutes.
3. Drain and cool under running water.
4. Pat dry.
5. In a very large, deep skillet, melt 4 tablespoons of the butter.
6. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring frequently, until lightly browned, 6 to 7 minutes.
7. Add the onion and garlic and cook over low heat, stirring occasionally, until softened, about 5 minutes.
8. Add the corn and cook, stirring occasionally, until the mixture is dry and the corn is just beginning to brown, about 5 minutes.
9. Add the haricots verts and keep warm.
10. In a large saucepan, melt the remaining 6 tablespoons of butter.
11. Add the flour and whisk over moderate heat until fragrant and lightly browned, about 4 minutes.
12. Whisk in the milk until smooth and bring to a boil.
13. Reduce the heat to moderately low and simmer, whisking constantly, until very thick, about 5 minutes.
14. Remove from the heat.
15. Stir in the Gruyere and season with salt, pepper and nutmeg.
16. Pour the sauce over the vegetables and stir well.
17. Pour the mixture into a 4-quart baking dish.
18. In a small bowl, combine the panko with the Parmigiano and sprinkle over the vegetables.
19. Set the baking dish on a rimmed baking sheet and bake in the center of the oven for 30 minutes, until bubbling.
20. Turn on the broiler and broil the casserole for 3 to 4 minutes, until the top is golden and crisp.
21. Let the casserole rest for 10 minutes before serving.

haricots verts, butter, oyster mushrooms, salt, sweet onion, garlic, frozen corn, allpurpose, milk, gruyere cheese, nutmeg, cheese

Taken from www.foodandwine.com/recipes/creamed-haricot-vert-and-corn-casserole (may not work)