(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.

Nutrition Analysis Per Serving: 138 calories; 6g protein; 21g carbohydrates; 5g fiber; 3g fat;
Murphy’s Farm