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Green Bean Casserole1 1/2 Tablespoons butter
3 Tablespoons all-purpose flour
1 1/2 cups milk
3 to 4 teaspoons dry ranch-style salad dressing mix
1/4 to 1/2 teaspoon 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
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 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 onion mixture; set aside.
Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 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.
Helpful Tips
For easy homemade bread crumbs, use day-old bread. Remove crusts from day-old bread slices and tear slices into pieces. Put pieces in a food processor or blender and process them using an on/off pulsing action until you have fine crumbs.
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