An old favorite made with fresh green beans and freshmushrooms.
Despite what you may think, it is possible to make this old favoritewith 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!)
FRESH GREEN BEAN CASSEROLE
3 tablespoons flour
1 ½ cups milkbutter
3 to 4 teaspoons dry ranch-style salad dressing mix
¼ to ½teaspoon white pepper
1 ½ tablespoonsbutter
1 cup chopped onion
2 cloves garlic, minced
1 ½ cups slicedfresh mushrooms
1 ¼ poundsfresh green beans, cooked al dente*
1 cup fresh breadcrumbs, toasted**
- To make white sauce, melt 1 ½ tablespoons butter in small saucepan over low heat. Stir in flour, cook 1 to 2 minutes, stirring constantly. Using 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 for 350° F Melt remaining 1 ½ tablespoons butter in small saucepan over medium 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 mushroom mixture, green beans and white sauce in 1½-quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.
*Cooked al dente = until crisp tender (i.e. cookedjust enough to retain a somewhat firm texture)
**To toast, preheat oven to 425° F.; spread freshbreadcrumbs on a cookie sheet, and heat until lightly browned. Watch carefully to avoid over-toasting; crumbs should be crisp andbrowned but not blackened. If using same oven for the green-bean casserole soon aftertoasting the breadcrumbs, remember to lower oven temp to 350° F before puttingcasserole in oven.
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