Green Bean and Wisconsin Gruyère
Casserole with Spicy Onion Rings
Yield: 8 servings
- 5 tablespoons butter, divided
- 1/2 pound sliced mushrooms
- Salt and pepper to taste
- 1/2 cup all-purpose flour, divided
- 2 1/4 cups (2% reduced fat) milk, divided
- 2 cups Wisconsin Gruyère Cheese*, shredded, divided
- 2 pounds fresh green beans, trimmed, left whole and steamed or precooked for 5 minutes
- 1 yellow onion, sliced into thin rings
- 1/4 cup fine dried bread crumbs
- 1/8 to 1/4 teaspoon cayenne pepper
- Heat oven to 375 degrees F.
- Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are golden brown, 8 to 10 minutes; transfer to a small bowl and return saucepan to heat.
- Melt remaining 3 tablespoons butter in pot over medium heat.
- Whisk in 1/4 cup flour and cook, whisking constantly, for 1 minute.
- Whisk in 2 cups milk until smooth then cook, stirring often, until silky and thickened, about 5 minutes.
- Remove from heat and add 1 1/2 cups Gruyère a handful at a time, gently stirring until melted; season generously with salt and pepper and set aside.
- In large bowl, toss together green beans, mushrooms and Gruyère sauce then transfer to a 9 x 13-inch casserole dish and sprinkle remaining 1/2 cup Gruyère Cheese over the top; set aside.
- Mix 1/4 cup flour, bread crumbs, cayenne and salt to taste in small bowl.
- In large bowl, toss onions with remaining 1/4 cup milk then add bread crumb mixture. Toss gently to coat.
- Scatter onions over green beans (along with any bread crumbs that didn’t stick) and bake until golden brown and casserole is bubbly, about 40 minutes.
- Let casserole stand for 10 minutes before serving.
* Wisconsin Fontina, Swiss or another Alpine style Cheese may be substituted.