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1-1/2 tbsp. butter
Melt 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 boil.
Cook, whisking constantly about 1 to 2 minutes or until thickened. Stir in dressing mix and white pepper.
Preheat oven to 350°F.
Spray skillet with nonstick cooking spray and sauté onion and garlic until tender. Remove half of onion mixture and set aside. Add mushrooms to pan with remaining onion mixture and cook 5 minutes or until mushrooms are tender.
Combine green beans, mushroom mixture and white sauce to 1-1/2 quart casserole dish. Combine bread crumbs with reserved onion mixture and sprinkle over casserole. Bake uncovered until heated through, about 20 to 30 minutes.
Posted by Rebecca Swanston
Nutritional Info Per Serving: N/A
3 tbsp. flour
3 to 4 tsp. dry ranch-style salad dressing mix
1/4 to 1/2 tsp. white pepper
1 cup onion, chopped
2 cloves garlic
1-1/2 cup mushrooms, sliced
1-1/4 pounds fresh green beans, cooked until crisp tender
1 cup bread crumbs