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Green Bean and Wild Mushroom Casserole Recipe

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This recipe for Green Bean and Wild Mushroom Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Sunday, November 18, 2007


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 cheese
1 1/2 cups chopped green beans, cut in 2-inch pieces,
3 cups sliced assorted mushrooms
1/2 cup freshly grated Parmesan cheese
1/2 cup 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 butter-flour
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. 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.




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