Author Notes: I love blue cheese and this is my favorite casserole. I normally use frozen whole green beans and keep them whole. And I always use more than 3 oz of cheese. When I feel like it, I use fresh mushrooms (any kind), and sauté them instead of using canned. A fantastic addition to your Thanksgiving or Christmas table, but I serve it year round! (And if you love blue cheese as much as I do, check my Walnut and Blue Cheese Tart with Cranberries with fresh cranberries. To die for!) —MrsK
pounds green beans
ounces blue cheese
ounces can of mushrooms, drained
cup butter, melted
- Put beans in boiling water and cook 5-10 minutes, until cooked but still crispy. Drain and rinse with very cold water. Arrange in the bottom of greased casserole.
- Beat eggs well; add blue cheese, mushrooms and pepper to taste. When well mixed fold in cream. Pour over beans. Mix breadcrumbs and butter; sprinkle over beans.
- Bake at 400 F for 25-30 minutes, until bubbly and firm around the edges.