Green Bean & Wild Mushroom Casserole

Ingredients

• 1  bay leaves 
• 0.5 cup breadcrumbs soft
• 0.5 cup butter divided
• 0.3 teaspoon dijon mustard 
• 0.3 cup flour all-purpose
• 1.5 cups green beans fresh steamed cut into 2-inch pieces, blanched or
• 3 cups milk 
• 8 servings nutmeg to taste
• 0.5 cup parmesan shredded
• 3 cups portabello mushrooms sliced
• 8 servings salt and pepper to taste
• 1 cup cheddar cheese shredded white

Equipment

• sauce pan
• oven
• whisk
• casserole dish

Directions

1. 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.
2. Add flour to butter and cook, whisking constantly, for 2 minutes.
3. 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.
4. 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.
5. Sprinkle Parmesan cheese and bread crumbs over casserole.
6. Bake, uncovered, at 350 degrees for 50 minutes, or until bubbly and golden.