THEME: Creamy Green Bean Casserole
Jamie R
2 lbs. fresh green beans
12 oz. fresh mushrooms
6 tbsp. butter or margarine
2 tbsp. flour
2 cups milk
1/4 tsp. grated nutmeg
Salt, pepper
1 1/2 cups grated Swiss cheese
1/2 cup grated Parmesan cheese
1 cup soft, fresh bread crumbs
Wash beans and remove tails. Fill a large pot two-thirds full with water and bring to a boil. Add beans, return to a boil and cook just until tender-crisp, about 5 minutes. Drain and run cold water over beans. Drain again.
Wash mushroom and cut into slices. Heat two tablespoons butter in a large skillet. Add mushrooms, turn heat to medium-high and cook until liquid from mushrooms evaporates and mushrooms are cooked through, stirring frequently.
In a medium saucepan, melt two tablespoons butter. Add flour and cook and stir with a whisk or spoon for one minute over medium heat. Add milk and whisk or stir until flour mixture has dissolved. Return to a simmer. Simmer, stirring, until mixture is slightly thickened. Stir in nutmeg, and season to taste with salt and pepper.
In a bowl, combine the two cheeses. Remove white sauce from heat and stir in a handful of the cheeses.
To make bread crumbs, tear a slice of bread into chunks and place in a food processor or blender. Blend until the bread is reduced to crumbs. Pour into measuring cup. Repeat until crumbs measure one cup. Mix with remaining cheese mixture in bowl.
To assemble casserole, spread half the beans in a 9-by-13-inch baking pan. Add half the mushrooms and cover with half the sauce. Top with another layer of beans, mushrooms and sauce. Top with cheese-crumb mixture. Cut remaining two tablespoons of butter into small pieces and scatter over casserole. Cover and refrigerate.
Bring casserole to room temperature for 30 minutes before baking. Bake uncovered at 350 degrees for 30 minutes, or until the topping is golden and sauce bubbles around the edge.
Serves 8 to 10.
Published Wednesday, November 14, 2001, in the Akron Beacon Journal.