GREEN BEAN CASSEROLE II
Yields 6
1-1/2 tbsp. butter
3 tbsp. all-purpose flour
1-1/2 cups milk
3-4 tsp. dry ranch style salad dressing mix
1/4 to 1/2 tsp. white pepper
1 cup chopped onion
2 cloves garlic, minced
1-1/2 cups sliced fresh mushrooms
1-1/4 lbs. fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted
To make white sauce, melt butter in small saucepan over low heat.  Stir in flour; cook 1-2 minutes, stirring constantly.  Using wire whisk, stir in milk; bring to a boil.  Cook, whisking constantly, 1-2 minutes or until thickened.  Stir in dressing mix and white pepper; set aside. 

Preheat oven to 350.  Spray medium skillet with nonstick cooking spray; heat over medium-high heat.  Add onion and garlic; cook and stir 2-3 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 1-1/2 qt. casserole.  Combine bread crumbs with reserved onion mixture; sprinkle over casserole.  Bake, uncovered, until heated through, about 20-30 minutes.
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