| Saute: |
| 2 |
strips thick-sliced bacon, diced |
Add: |
| 1/2 |
cup onion, sliced |
| 8 |
oz. button mushrooms, quartered |
Pulse: |
| 8 |
oz. cream cheese, softened |
| 4 |
T. unsalted butter, softened |
| 1 |
t. Dijon mustard |
| 1 |
t. garlic, minced |
| 1 |
t. fresh thyme, minced |
| 1 |
t. fresh oregano, minced |
| 1 |
t. fresh lemon juice |
| 1/4 |
t. Worcestershire sauce |
Melt; Whisk in: |
| 2 |
T. unsalted butter |
| 2 |
T. all-purpose flour |
Slowly Add; Stir in: |
| 1 1/2 |
cups milk, warmed |
| |
Herbed cheese mixture |
| |
Salt and pepper to taste |
Combine: |
| 1 |
lb. haricot vert, blanched |
| |
Sauteed mushroom mixture |
| |
Herbed cheese sauce |
Related Recipes:
Onion Ring Topping |
|
Coat a 1-qt. casserole dish with nonstick spray.
Saute bacon in a saute pan over medium heat until nearly cooked.
Add onion and cook until tender. Stir in mushrooms; cook until soft
and onions are golden, about 5 minutes, then set aside.
Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice, and
orcestershire in a food processor until blended; chill.
Melt butter in a large saucepan over low heat. Whisk in flour and cook
for 1 minute.
Slowly add warm milk, whisking until thick. Stir in herbed cheese,
salt, and pepper until melted.
Combine blanched beans, mushrooms, and cheese sauce in a large bowl.
Transfer to prepared casserole dish and chill until ready to bake (up
to 1 day ahead). Preheat oven to 400°. Bake casserole for 30 minutes,
or until filling is bubbly. Before serving, top casserole with fried
onion rings, see online recipe.
| |
 |
| |
Gradually whisk in cheese mixture, stirring until melted. |
|
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