| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | A, H, K, N, T | 8 | Servings | |
INGREDIENTS
| 3 | c | Milk |
| Bay leaf | ||
| 4 | T | Unsalted butter |
| 1/4 | c | Flour |
| 1/4 | t | 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
A Message from our Provider:
“St Valentine found true love – Jesus”