Green Bean and Wild Mushroom Casserole

• 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

1. Make sauce: In a saucepan scald milk and bay leaf.
2. In another saucepan, melt butter over medium heat.
3. Add flour and cook, whisking constantly, 2 minutes.
4. Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly.
5. Season, to taste, with mustard, nutmeg, salt and pepper.
6. Cook, stirring occasionally, until thickened, about 5 minutes.
7. Remove from heat and add cheddar, stirring until melted and smooth.
8. Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole.
9. Sprinkle top with Parmesan and buttered bread crumbs.
10. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

milk, bay leaf, unsalted butter, flour, dijon mustard, nutmeg, salt, grated white cheddar, green beans, mushrooms, freshly grated parmesan, buttered bread crumbs

Taken from www.foodnetwork.com/recipes/green-bean-and-wild-mushroom-casserole-recipe.html (may not work)