Green Bean and Gruyère Casserole with Spicy Onion Rings

5 tablespoons butter, divided

1/2 pound sliced mushrooms (see note)

Salt and pepper to taste

1/2 cup flour, divided

2 1/4 cups (2 percent reduced fat) milk, divided

2 cups Wisconsin Gruyère Cheese, shredded, divided (see note)

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

Preheat oven to 375 degrees. 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-inch by13-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 10 minutes before serving.

Notes: Use a variety of wild mushrooms or button mushrooms if you prefer.

Fontina, Swiss or another Alpine style Cheese may be substituted.

Serves 8

Green bean casserole a must1

A tasty side dish for Thanksgiving Day dinner — or any other meal — is the Green Bean and Wisconsin Gruyère Casserole with Spicy Onion Rings.

I’m not allowed to make this grown-up green bean casserole for Thanksgiving. A member of my family will bring the mushroom soup version which is what the crowd demands. But if I were in charge, this would be served at my table.

I love the idea of fresh mushrooms, Gruyère cheese and real onions in bread crumbs.

Be better than me and just say no to fake food and make this must-have dish with its natural ingredients. It comes from the Wisconsin Milk Marketing Board, which favors non-processed food.