Bechamel Green Bean Casserole

piątek, 24 stycznia 2014

Bechamel Green Bean Casserole

Time: 50 mins

Ingredients

  • 1 1/2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3 -4 teaspoons dry ranch dressing mix
  • 1/4 teaspoon white pepper
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups sliced fresh mushrooms
  • 1 1/4 lbs fresh green beans
  • 1 cup soft breadcrumbs, toasted or 1/2 cup dry breadcrumbs

Directions

  • 1 Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
  • 2 To make white sauce, melt butter in medium saucepan over low heat.
  • 3 Stir in flour; cook 1 to 2 minutes, stirring constantly.
  • 4 Using a wire whisk, stir in milk; bring to a boil.
  • 5 Cook, whisking constantly 1 to 2 minutes or until thickened.
  • 6 Stir in dressing mix and white pepper; set aside.
  • 7 Preheat oven to 350 degrees.
  • 8 Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
  • 9 Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
  • 10 Remove half of onion mixture; set aside.
  • 11 Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
  • 12 Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
  • 13 Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
  • 14 Bake, UNCOVERED, 20-30 minutes, or until heated through.

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