Recipe by Lorac
An updated and upscaled version of an old favorite! The mushroom soup is replaced by a combination a of Ranch dressing flavored white sauce with fresh mushrooms, onion and garlic. The topping is a simple mixture of cracker crumbs and fresh parsley.
Top Review by saxonct
Ok, so came home from work and planned to make traditional green bean casserole with cream of mushroom soup only to discover that I did not have any, but I did have all the ingredients I needed for this...go figure. The only change I made was using canned green beans (my preference...I know, weird) and french onion topping instead of crackers. Hubby and I liked it much better than the canned soup way, tasted fresher.
- 1 1⁄2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 4 teaspoons dry ranch dressing mix
- 1 tablespoon butter
- 3⁄4 cup finely chopped onion
- 1 1⁄2 cups thinly sliced fresh mushrooms
- 2 cloves garlic, pressed
- 2 (8 ounce) packagesfrozen French style green beans, thawed
- 1 cup crushed Ritz cracker crumbs
- 2 tablespoons minced fresh parsley
Directions See How It's Made
- Preheat oven to 350°F.
- In a small heavy saucepan, melt butter over low heat.
- Add flour, stirring constantly, until the flour-butter mixture bubbles lightly for 2 minutes.
- Remove pan from heat, stir in the milk, return pan to the stove and bring to a boil, over medium high heat stirring constantly.
- Cook 2 minutes or until thickened, stir in Ranch dressing mix and remove from heat.
- Melt butter in a skillet over low heat, increase heat to high, add onions and mushrooms and stir fry until they begin to brown.
- Stir in the garlic, green beans and sauce, then pour the mixture into a 1 1/2 quart casserole.
- Combine the cracker crumbs and parsley and sprinkle over the bean mixture.
- Bake 25 to 30 minutes or until bubbling hot.