Name: Green Bean and Wild Mushroom Casserole
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

The very concept of “the weekend” is unbiblical. It turns Sunday into a second Saturday. Home Depot may gain, but we lose. It turns Sunday into the day we catch up on the stuff we were too lazy or disorganized to do on Saturday. It also turns Sunday into a day to ramp up for work or school on Monday. It hollows out not only Sunday but our whole week, because it marginalizes God and church and sermons and all the other vital things that happen in our lives only when we make the vital things also the central things. If we accept the world’s concept of “the weekend,” we inevitably end up “fitting God in” rather than centering the practical reality of our every week around Him. We trivialize Him, even as we allow secondary things to hijack the sacred place of centrality, we live soul-exhausted lives, and then we wonder why God isn’t more real to us, why church isn’t “working” for us, why we’re grumpy, and so forth.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		T, H, A, N, K	8	Servings

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

INSTRUCTIONS

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
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23,
1997

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