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Ingredientes
- 3 c. Lowfat milk Bay leaf
- 4 Tbsp. Unsalted butter
- 1/4 c. Flour
- 1/4 tsp Dijon mustard Freshly grated nutmeg Salt and pepper
- 1 c. White cheddar cheese, grated
- 1 1/2 c. Green beans blanched, in 2" pcs
- 3 c. Assorted wild mushrooms, sliced (such as portobello, shiitake or possibly cremini)
- 1/2 c. Freshly grated parmesan cheese
- 1/2 c. Buttered bread crumbs
Direcciones
- Make sauce: In a saucepan scald lowfat milk and bay leaf. In another saucepan, heat butter over medium heat. Add in flour and cook, whisking constantly, 2 min.
- Remove bay leaf from lowfat milk and slowly pour into butterflour mix, whisking constantly. Season to taste with mustard, nutmeg, salt and pepper.
- Cook, stirring occasionally, till thickened, about 5 min. Remove from heat and add in cheddar, stirring till melted and smooth.
- Heat oven to 350 degrees. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 min, or possibly till casserole is bubbly and topping is lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 246 | |
| Calories from Fat 121 | 49% |
| Total Fat 13.8g | 17% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 254mg | 11% |
| Potassium 285mg | 8% |
| Total Carbs 19.08g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 0.69g | 0% |
| Protein 11.48g | 18% |
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