| 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.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”