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!) —Emilia Rosa
can of mushrooms, drained
In This Recipe
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.