GREEN BEAN CASSEROLE WITH MUSHROOM BECHAMEL

Green Bean Casserole with Mushroom Bechamel image

Provided by Lisa Goad

Time 1h15m

Number Of Ingredients 17

Previous Next

3 bags frozen french style green beans - defrosted
BECHAMEL SAUCE
4 c whole milk
4 Tbsp butter
6 Tbsp all purpose flour
2 - 4 bay leaves, fresh (depends on the size)
2 clove garlic - crushed
1 tsp kosher salt
1/4 tsp white pepper
REMAINING INGREDIENTS
4 c cremini mushrooms, finely chopped
3 Tbsp butter
1/4 c sage leaves, fresh finely chopped
kosher salt to taste
black pepper, to taste
12 oz cheddar cheese, shredded
french fried onions - to cover top

Steps:

1. Greenbeans: Defrost, drain, squeeze out water with paper towels Preheat oven to 350 degrees.
2. Start Béchamel In saucepan Add milk, bay leaves, garlic and heat on low/med-low. Allow milk to heat up slowly so the flavor from the garlic and bay infuses. Add Kosher Salt and White Pepper. Start on mushrooms.
3. Mushrooms Love that food processor! Break mushrooms in 1/2 by hand into your food processor. Pulse until finely chopped and you have at least 4 cups. Sauté in 3T butter until all liquid is evaporated. Season with Kosher Salt, Black Pepper to taste and Chopped Sage.
4. Complete Béchamel In second saucepan melt butter, add flour and sauté on med. Until flour is cooked, before it starts to brown, gradually whisk in warm milk ensuring lumps are removed.
5. Prepare Casserole Add Mushrooms to Béchamel sauce - taste. This will be seasoning all those beans. Mix Defrosted/well drained Green Beans with homemade Creamy Mushroom Sauce. Place in casserole dish sprayed with Cooking Spray. Bake in pre-heated oven until casserole bubbles. Remove from oven and sprinkle with Cheddar Cheese and French Fried onions. Return to oven and allow cheese to melt, onions to lightly brown.