Ingredients
- 1-1/2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 cups milk
- 3-4 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 lbs. fresh green beans cooked until crisp tender
- 1 cup fresh bread crumbs toasted
Preparation
Step 1
To make white sauce, melt butter in small saucepan over low heat. Stir in flour, cook 1-2 minutes, stirring constantly. Using wire whisk, stir in milk, bring to a boil. Cook, whisking constantly 1-2 minutes or until thickened. Stir in dressing mix and white pepper set aside.
Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray, heat over medium-high heat. Add onion and garlic, cook and stir 2-3 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 heat through about 20-30 minutes.