Description
Ingredients
1 lb fresh green beans, trimmed and blanched
– 8 oz mushrooms, sliced
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 1 1/2 cups whole milk
– 1 cup shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
– Fresh thyme for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet, melt 3 tbsp of butter over medium heat. Add the mushrooms and cook until soft, about 5 minutes.
3. Sprinkle flour over the mushrooms and stir for 1-2 minutes to cook the flour.
4. Gradually whisk in the milk, stirring constantly until the sauce thickens, about 3-4 minutes.
5. Add the cheddar cheese, Parmesan, garlic powder, salt, and pepper, stirring until the cheese is melted and the sauce is smooth.
6. Arrange the blanched green beans in the prepared baking dish, then pour the mushroom cheese sauce evenly over them.
7. In a small bowl, mix the panko breadcrumbs with 2 tbsp of melted butter. Sprinkle the breadcrumb mixture over the casserole.
8. Bake for 20-25 minutes, or until the top is golden and crispy.
9. Garnish with fresh thyme if desired, and serve hot.
Notes
### Tip:
Pair this casserole with roasted chicken or a fresh side salad for a complete, hearty meal.
### Cooking Tip:
For an extra creamy texture, add a splash of heavy cream to the sauce.