Green Beans Casserole With A Mushroom Cheese Sauce
- 2 lbs thin green beans
- 3 tablespoons butter
- 8 ounces mushrooms, cleaned and diced
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup whole milk or 1 cup half-and-half
- 1 pinch thyme
- 1/2 cup gruyere, swiss or 1/2 cup cheddar cheese, grated
- 3 tablespoons dry sherry
- If using fresh green beans, clean and trim them. Blanch them in hot water for 6-9 minutes, plunging them into ice water. Drain completely. If using frozen, thaw and drain completely.
- Melt butter and add the mushrooms, shallots and garlic. Salute until mushrooms release moisture and then evaporates, approximately 6 minutes.
- Add flour and cook 1 minute, stirring constantly; add broth while stirring.
- Add milk/half and half, reduce heat to medium low and simmer until sauce has thickened, about 10 minutes.
- Add cheese and stir until melted.
- Stir in sherry and thyme and salt and pepper to taste.
- Transfer to a 3 quart or 9 x 13 dish.
- Bake at 425 for 20 minutes.
thin green beans, butter, mushrooms, shallots, garlic, flour, chicken broth, milk, thyme, gruyere, sherry
Taken from www.food.com/recipe/green-beans-casserole-with-a-mushroom-cheese-sauce-524881 (may not work)