Ingredients:
6 tbsp unsalted butter
1 medium onion
1 red bell pepper
1 pound mushrooms
dash of kosher salt
dash of fresh ground pepper
1.5 lb green beans
6 tbsp all purpose flour
2 cups milk (your choice)
pinch of cayenne pepper
pinch of grated nutmeg
1 cup grated parm cheese
1/2 cup breadcrumbs

Method:
Melt 2 tbsp butter in large skillet over medium heat, add onion, mushrooms, pepper. Cook 8-10 minutes. Season with salt and pepper, set aside. Bring medium pan of water to boil, add green beans. Cook 4-5 minutes, drain and plunge into ice water bath. Toss with mushroom/pepper mixture and set aside. Melt 4 tbsp butter in medium saucepan, add flour and wisk constantly until mixture turns golden brown. Pour in milk and continue to wisk until mixture thickens (~4-6 minutes). Stir in cayenne and nutmeg and remove from heat. Let cool, pour over green bean mixture and toss. Spray 13x9 pan with cooking spray. Spread half of the bean mixture into the dish. Sprinkle with half of parm cheese and top with remaining bean mixture. Combine remaining parm cheese with breadcrumbs and sprinkle over top. Cover with foil and refregeratate or bake. Bake covered @ 350F until bubbly, remove foil and continue to bake until top of casserole is golden brown.

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