Crowd Cooking -- Green Bean and Mushroom Casserole

[Guest guest]

Green Bean and Mushroom Casserole

 

1-1/2 lb. fresh green beans, trimmed

 

In a covered sauce pan, cook green beans in a small amount of boiling water

for 10 to 15 minutes

or until crisp tender; drain and set aside.

 

~~~White Sauce~~~

2 TB butter or stick margarine

3 TB all purpose flour

1 TB dry Ranch salad dressing mix

1/4 tsp. ground white pepper

1-1/2 cups fat free milk

 

To make the White Sauce: In a medium sauce pan, melt butter. Stir in flour,

dry dressing mix, and

white pepper until combined. Stir in milk. Cook and stir over medium heat

until thickened and bubbly;

remove from heat.

 

Nonstick cooking spray

1 cup onion, chopped

2 cloves garlic, minced

1-1/2 cups sliced fresh mushrooms

1 cup soft whole wheat or white bread crumbs (1-1/3 slices bread)

 

Preheat oven to 375º F.

 

Coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat

over medium heat.

Add onion and garlic; sauté for 2 to 3 minutes or until tender. Remove half

of the onion mixture; set

aside.

 

Add mushrooms to skillet and sauté about 5 minutes or until tender.

 

In a 1-1/2-quart casserole, combine mushroom mixture, beans, and white sauce.

 

 

In a small bowl, stir together reserved onion mixture and bread crumbs.

Sprinkle bread crumb mixture

over bean mixture in casserole. Bake, uncovered, for 25 to 30 minutes or

until heated through.

 

Makes 10 (1/2 cup) side-dish servings.