Give that '50's casserole a face lift using all fresh ingredients, a simple bechamel (white sauce) and a sprinkle of panko bread crumbs for a crunchy topping. So easy!
6-8oz.package cremini mushrooms
4tablespoonsbutter (or vegan substitute)divided use
1c.milk or half & half (or vegan substitute)
½c.Kikkoman panko bread crumbs
salt and pepper
Preheat oven to 350 degrees.
Bring a large pot of water to boiling over high heat. After removing the ends, cut the beans in half. Add to boiling water and blanch the beans for about 2-3 minutes. This partially cooks the beans but they’ll be baked with the other ingredients to finish cooking. Remove the beans to a colander and run cold water over them.
Melt 2 tablespoons butter in a large skillet. I added a sprinkle of red pepper flakes for a little kick. Sauté the mushrooms, onion, and garlic in the butter until onions are soft, about 5 minutes. Add the beans to the mushrooms, mix together and cook another minute or so. Spoon the mixture into a baking dish. Add 2 tablespoons butter into the same skillet. When butter is melted, whisk in 2 tablespoons of Wondra flour*. Cook for a minute until the flour is incorporated into the butter, then add the milk. Continue to stir until thickened. Add a dash of salt and a few grinds of pepper.
Mix into the vegetable mixture and sprinkle with panko bread crumbs. Bake for 30 minutes or until bread crumbs are crisped and golden. Recipe can easily be doubled. Can also be made 1 day ahead and reheated.
*Wondra is a must-have pantry item for smooth sauces and gravies. Gluten free substitutions: use a cornstarch flurry instead of Wonder and chopped pecans instead of panko.