5 tablespoons butter – divided use
1 / 2 pound mushrooms
1 / 2 cup flour – divided use
2 1 / 4 cups milk – divided use
1 / 4 cup dried bread crumbs
2 cups grated Gruyere Wisconsin – divided use
1 yellow onion, thinly sliced
Salt and pepper to taste
1 / 8 to 1 / 4 teaspoon cayenne pepper
2 pounds fresh green beans, trimmed, left whole and steamed or cooked in 5 minutes

Preparation method

Preheat oven to 375 ° F (190 ° C). Melt 2 tablespoons of butter in a medium saucepan over medium-high. 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 pan to heat.

Melt remaining butter in a saucepan over medium heat three. Whisk flour into 1 / 4 cup and cook, stirring constantly for 1 minute. Add 2 cups milk until smooth, then cook, stirring frequently, until soft and thickens, about 5 minutes. Remove from heat and add 1 1 / 2 cups Gruyère a handful at a time, stirring gently until melted and season generously with salt and pepper and set aside.

In a large bowl, combine green beans, mushrooms and Gruyère sauce then transfer to a 9×13 inch pan and sprinkle with another 1 / 2 cup Gruyere cheese on top, set aside.

Mix 1 / 4 cup flour, bread crumbs, cayenne pepper and salt in small bowl.

In a large bowl and mix the onions with the remaining cup of milk 1 / 4, then add the mixture of bread crumbs. Toss lightly coat. Sprinkle onions over the beans (as well as the potential of breadcrumbs, which are not closed) and fry until golden brown and casserole is bubbly, about 40 minutes.

Let casserole stand for 10 minutes before serving.

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