An old favorite made with fresh green beans and fresh mushrooms.
Despite what you may think, it is possible to make this old favorite with not one can of soup and nary a French-fried onion ring in the house, but you may want to get some ranch-style salad dressing mix (or, improvise, improvise, improvise!)
3 tablespoons flour
1 ½ cups milk butter
3 to 4 teaspoons dry ranch-style salad dressing mix
¼ to ½ teaspoon white pepper
1 ½ tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
1 ¼ pounds fresh green beans, cooked al dente*
1 cup fresh breadcrumbs, toasted**
*Cooked al dente = until crisp tender (i.e. cooked just enough to retain a somewhat firm texture)
**To toast, preheat oven to 425° F.; spread fresh breadcrumbs on a cookie sheet, and heat until lightly browned. Watch carefully to avoid over-toasting; crumbs should be crisp and browned but not blackened. If using same oven for the green-bean casserole soon after toasting the breadcrumbs, remember to lower oven temp to 350° F before putting casserole in oven.
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