Green Bean Casserole

Ingredients

• 1-1/2 Tbsp butter
• 3 Tbsp. all-purpose flour
• 1-1/2 cups milk (2% ok)
• 3 to 4 tsps. dry ranch style salad dressing mix
• 1/4 to 1/2 tsp. white pepper
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1-1/2 cups sliced fresh mushrooms
• 1-1/4 pounds fresh green beans, cooked until crisp-tender
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• 1 cup fresh bread crumbs toasted

Directions

White Sauce: Melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using a 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 degrees F. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of the onion mixture; set aside. Add the mushrooms to onion mixture remaining in skillet and cook about 6 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in a 1-1/2-quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.

Tip: Use this easy method for making bread crumbs. Using day or two old bread, remove crust, break bread into quarter pieces and put into a blender. Process the bread pieces by using the on-off pulsing method until bread is in fine crumbs.

By Connie from Cotter, AR