I wanted to create a substitute for the canned cream of mushroom soup. Over the years it just seemed to not taste the same to me - so I thought I would try to improve on the recipe. This will feed a large crowd (15) at the holidays - so cut it down if it is for a smaller family.
Ingredients For green bean casserole with mushroom bechamel
frozen french style green beans - defrosted
all purpose flour
2 - 4
bay leaves, fresh (depends on the size)
garlic - crushed
cremini mushrooms, finely chopped
sage leaves, fresh finely chopped
kosher salt to taste
black pepper, to taste
cheddar cheese, shredded
french fried onions - to cover top
How To Make green bean casserole with mushroom bechamel
Greenbeans: 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.
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