Green Bean & Wild Mushroom Casserole

GooseberryPatch's picture

Nov. 19, 2012

Casserole with green beans and mushroom..try out!


Milk 3 Cup (48 tbs)
Bay leaf 1 Medium
Butter 1/2 Cup (8 tbs) , divided
Flour 1/4 Cup (4 tbs)
Dijon mustard 1/4 Teaspoon
Nutmeg powder To Taste
Salt To Taste
Pepper To Taste
White cheddar cheese 1 Cup (16 tbs) , shredded
Fresh green beans 1 1/2 Cup (24 tbs) , steamed
Fresh mushrooms 3 Cup (48 tbs) , sliced
For topping
Soft bread crumbs 1/2 Cup (8 tbs)
Parmesan cheese 1/2 Cup (8 tbs) , shredded



1. Preheat the oven to 350°F.

2. In a bowl, mix together ¼ cup of butter and breadcrumbs, set aside.


3. In a saucepan, heat milk and bay leaf, on medium high heat.

4. In another saucepan, over medium high heat melt ¼ cup of butter.

5. Add flour to butter and cook whisking continuously for 2 minutes.

6. Take the bay leaf out of milk, and discard.

7. Stream the milk slowly into the butter, whisking constantly to blend well.

8. Add in Dijon mustard, nutmeg, salt and pepper.

9. Cook the milk mixture, for 5 minutes, stirring occasionally until thickened.

10. Take the saucepan, off the heat and add cheese.

11. Stir the milk mixture until the cheese melts.

12. Add mushroom and green beans into the milk mixture and fold together.

13. In a greased 2 quart casserole dish, put the milk vegetable mixture.

14. Sprinkle Parmesan cheese and breadcrumbs mixture over the casserole.

15. Bake uncovered for 50 minutes or until the top gets golden colour.


16. Remove from the oven and allow to rest for 5 minutes.


17. Serve Green Bean & Wild Mushroom Casserole hot.


You can substitute mushrooms with any other vegetable of your choice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 285Calories from Fat 193

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 322 mg13.42%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet