Grand Green Bean Casserole

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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) packages  frozen French style green beans, thawed
• 1  cup  crushed  Ritz cracker crumbs
• 2  tablespoons  minced fresh parsley

Directions

1. Preheat oven to 350°F.
2. In a small heavy saucepan, melt butter over low heat.
3. Add flour, stirring constantly, until the flour-butter mixture bubbles lightly for 2 minutes.
4. Remove pan from heat, stir in the milk, return pan to the stove and bring to a boil, over medium high heat stirring constantly.
5. Cook 2 minutes or until thickened, stir in Ranch dressing mix and remove from heat.
6. Melt butter in a skillet over low heat, increase heat to high, add onions and mushrooms and stir fry until they begin to brown.
7. Stir in the garlic, green beans and sauce, then pour the mixture into a 1 1/2 quart casserole.
8. Combine the cracker crumbs and parsley and sprinkle over the bean mixture.
9. Bake 25 to 30 minutes or until bubbling hot.