Years ago, I discovered this handwritten recipe on a note card and decided to give it a try. It’s deliciously different from the usual green bean casserole and quickly became a favorite with my gang.
—CAROL CONN AURORA, CO
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 6 SERVINGS
1 1/4 pounds fresh green beans, trimmed
2 tablespoons butter
1 1/2 cups sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups 2% milk
2 tablespoons ranch salad dressing mix
1/4 teaspoon white pepper
1/4 cup soft bread crumbs, toasted
1. Place green beans in a Dutch oven; add water to cover. Bring to a boil. Cook, uncovered, 3-4 minutes or just until tender. Drain.
2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add the mushrooms and onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
3. In a small bowl, whisk flour and 2 tablespoons milk until smooth. Whisk in remaining milk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook and stir for 2 minutes. Stir in salad dressing mix and pepper. Add beans; heat through. Transfer to a serving bowl; sprinkle with toasted bread crumbs.