French Bean Casserole

.
It's been a joke with me that I can't stand the classic holiday bean casserole. The one that uses Campbell's soup and canned onion rings. But then I came across this recipe in a British magazine and it didn't use pre-prepared items and I thought I would try it. It was a really big hit. But last Thanksgiving we had the whole family over and I made this and I forgot to serve it! It's a big recipe and it needs eaters. I wrote a smaller version below. But for now you need a very big casserole dish. Also, you can use frozen beans but it won't taste nearly as good. Très ordinaire as a matter of fact.

½ stick butter
1 small onion, diced
¾ lb button mushrooms, quartered
salt and pepper

3 level Tbls flour
1 ½ cups hot milk
grated nutmeg
pinch of cayenne pepper
1 lb fresh French beans, cut in half, blanched, and drained
3 oz freshly grated Parmesan cheese
2 Tbls breadcrumbs


In advance: can be made two days in advance.

Heat 1 Tbl butter in pan and cook diced onions until they begin to soften. Add the mushrooms. Season and cook about 6-8 minutes.

Melt remaining butter in a saucepan and add the flour. Whisking constantly, pour in the milk and season with salt, pepper, nutmeg and cayenne. Whisk until glossy and smooth. Remove from heat and let cool to room temperature.

Combine the beans, onions and mushrooms, and white sauce. Butter a casserole dish and put in half the bean mixture. Sprinkle on half the parmesan and top with the rest on the beans. Combine the remaining Parmesan with the bread crumbs and sprinkle over the top.

Pre-heat oven to 400 F. Bake for 20-25 minutes.
This big version serves at least 12 people.

Smaller Version

1 tablespoons butter
1/2 small onion, diced
4 ounces button mushrooms, quartered
salt and pepper

1 level Tbls flour
½ cups hot milk
grated nutmeg
pinch of cayenne pepper
1/3 lb fresh green beans, thin ones, cut in half, blanched, and drained
1 oz freshly grated Parmesan cheese
1 Tbls breadcrumbs

Heat 1 Tbl butter in pan and cook diced onions until they begin to soften. Add the mushrooms. Season and cook about 6-8 minutes.

Melt 1 tablespoon butter in a saucepan and add the flour. Whisking constantly, pour in the milk and season with salt, pepper, nutmeg and cayenne. Whisk until glossy and smooth. Remove from heat and let cool to room temperature.

Combine the beans, onions and mushrooms, and white sauce. Butter a casserole dish and put in half the bean mixture. Sprinkle on half the parmesan and top with the rest on the beans. Combine the remaining Parmesan with the bread crumbs and sprinkle over the top.

Pre-heat oven to 400 F. Bake for 20-25 minutes.