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  • Green Bean And Wild Mushroom Casserole

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    Green Bean And Wild Mushroom Casserole
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. Lowfat milk Bay leaf
    • 4 Tbsp. Unsalted butter
    • 1/4 c. Flour
    • 1/4 tsp Dijon mustard Freshly grated nutmeg Salt and pepper
    • 1 c. White cheddar cheese, grated
    • 1 1/2 c. Green beans blanched, in 2" pcs
    • 3 c. Assorted wild mushrooms, sliced (such as portobello, shiitake or possibly cremini)
    • 1/2 c. Freshly grated parmesan cheese
    • 1/2 c. Buttered bread crumbs

    Directions

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

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