This is a brilliant side dish for your holiday meal plans. Fresh green beans, wild mushrooms, and Cheddar and Parmesan cheeses blend perfectly together to create one crazy-good 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
How to Make It
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.