Green Bean Bake
INGREDIENTS:
3 c Milk
Bay leaf
4 tb Unsalted butter
1/4 c Flour
1/4 ts Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 c White cheddar cheese; grated
1 1/2 c Green beans blanched; in 2"
-pieces
3 c Assorted wild mushrooms;
-sliced (such as portobello,
-shiitake or cremini)
1/2 c Freshly grated parmesan
-cheese
1/2 c Buttered bread crumbs
3 c Milk
Bay leaf
4 tb Unsalted butter
1/4 c Flour
1/4 ts Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 c White cheddar cheese; grated
1 1/2 c Green beans blanched; in 2"
-pieces
3 c Assorted wild mushrooms;
-sliced (such as portobello,
-shiitake or cremini)
1/2 c Freshly grated parmesan
-cheese
1/2 c Buttered bread crumbs
Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
Remove bay leaf from milk and slowly pour into butterflour mixture, whisking constantly. Season to taste with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
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 minutes, or until casserole is bubbly and topping is lightly browned.
Notes: Thanksgiving Special with Drew Nieporent
Remove bay leaf from milk and slowly pour into butterflour mixture, whisking constantly. Season to taste with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
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 minutes, or until casserole is bubbly and topping is lightly browned.
Notes: Thanksgiving Special with Drew Nieporent