| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Side, Dishes–, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Margarine |
| 3 | tb | All-purpose flour |
| 1 1/2 | c | Skim milk |
| 3 | ts | Ranch salad dressing mix; (up to 4 teaspoons) |
| 1/2 | ts | White pepper |
| 1 | c | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 1/2 | c | Sliced fresh mushrooms |
| 1 1/4 | lb | Fresh green beans; cooked, crisp-tender |
| 1 | c | Fresh bread crumbs |
| 2 | tb | Minced fresh parsley |
INSTRUCTIONS
RANCH-STYLE WHITE SAUCE CASSEROLE Ranch-Style White Sauce: Melt margarine 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 pepper. Preheat oven to 350°F. Prepare white sauce. Set aside. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook 2-3 minutes or until tender. Remove half of onion mixture. Set aside. Add mushrooms to skillet and cook about 5 minutes or until tender. Combine mushroom mixture, beans and sauce in 1 1/2 quart casserole. Spray medium skillet with nonstick cooking spray; heat over medium heat. Add bread crumbs to skillet; spray top of crumbs lightly with nonstick cooking spray. Cook 3-4 minutes or until crumbs are golden. Stir in reserved onion mixture and parsley. Sprinkle bread crumb mixture over casserole. Bake, uncovered, 20-30 minutes or until heated through. Mastercook formatted for your cooking pleasure by Pamela Creeden (creedenites@sprintmail.com) Recipe by: Best Recipes--101 Casseroles, p.86 Recipe by Charlottes Garden Newsletter Posted to MasterCook Digest by "Pam & Mike Creeden" <creedenites@sprintmail.com> on Nov 24, 1998, converted by MM_Buster v2.0l.
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