Green Bean & Wild Mushroom Casserole
- 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
- 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.
milk, bay leaf, butter, allpurpose, dijon mustard, nutmeg, salt, shredded white cheddar cheese, fresh green beans, mushrooms, bread crumbs, parmesan cheese
Taken from www.myrecipes.com/recipe/green-bean-mushroom-casserole (may not work)