Green Bean Casserole with Mushroom Bechamel
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- 3 bags
- frozen french style green beans - defrosted
- 4 c
- whole milk
- 4 Tbsp
- 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
- 4 c
- cremini mushrooms, finely chopped
- 3 Tbsp
- 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
1Greenbeans: Defrost, drain, squeeze out water with paper towels
Preheat oven to 350 degrees.
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.
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.
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.
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.