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!)


1 tablespoons butter
3 tablespoons flour
1 cups milk butter
3 to 4 teaspoons dry ranch-style salad dressing mix
to teaspoon white pepper
1 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
1 cups sliced fresh mushrooms
1 pounds fresh green beans, cooked al dente*
1 cup fresh breadcrumbs, toasted**

  1. To make white sauce, melt 1 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.
  2. Preheat oven for 350 F   Melt remaining 1 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.
  3. 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-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. 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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