This is one of our family favorites. Using fresh beans and mushrooms, combined with a seasoned white sauce, this tasty side dish will have your family clamoring for more.
- 1 1⁄2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 3 -4 teaspoons dry ranch dressing mix
- 1⁄4 teaspoon white pepper
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1⁄2 cups sliced fresh mushrooms
- 1 1⁄4 lbs fresh green beans
- 1 cup soft breadcrumbs, toasted or 1⁄2 cup dry breadcrumbs
- Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
- To make white sauce, melt butter in medium 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.
- Spray medium skillet with non-stick 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 skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
- Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
- Bake, UNCOVERED, 20-30 minutes, or until heated through.