Green Bean Casserole
(Not the usual Cream of Mushroom version)
- Makes 3, four-inch squares
- 1½ Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1½ cups milk
- 3-4 tsp. dry ranch style dressing mix
- 1/4-1/2 tsp. white pepper
- 1 cup chopped onion
- 2 cloves garlic
- 1½ cups sliced mushrooms
- 1¼ lbs. fresh green beans, cooked until crisp tender
- 1 cup fresh bread crumbs, toasted
To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until
thickened. Stir in dressing mix and white pepper; set aside.
Preheat oven to 350°F. Spray medium skillet with cooking spray. Heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove one half of onion mixture and set aside.
Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until tender. Combine mushroom mixture, green beans and white sauce in a 1½-quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 30 minutes.