Sep 3 # 1 of 1
1½ tablespoons butter
3 tablespoons all-purpose flour
1½ cups milk
3 to 4 teaspoons dry ranch style salad dressing mix
¼ to ½ teaspoon white pepper
1 cup chopped onion
2 cloves garlic, minced
1½ cups sliced fresh mushrooms
1¼ pounds fresh green beans, cooked until crisp and tender
1 cup fresh bread crumbs, toasted
1.To make white sauce, melt butter in small saucepan over low hear. 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 over to 350 F. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion ad 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 1½ quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.