Fresh Green Bean and Mushroom Casserole recipe
All Recipes Main Dish Recipes Casserole Recipes Vegetable
Ingredients
- 1 ½ pounds fresh green beans, trimmed and cut into bite-size pieces 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 tablespoon ranch dressing mix ¼ teaspoon ground white pepper 1 ½ cups fat-free milk cooking spray 1 cup chopped onion 2 cloves garlic, minced 1 ½ cups sliced fresh mushrooms 1 cup panko bread crumbs
Nutrition Info
- 169.5 caloriescarbohydrate: 30.7 gcholesterol: 11.4 mgfat: 4.8 gfiber: 4.6 gprotein: 7.4 gsaturatedFat: 2.7 gservingSize: -sodium: 231.7 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Fresh Green Bean and Mushroom Casserole
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until tender but still firm to the bite, 10 to 15 minutes. Drain.
Melt butter in a saucepan over medium heat, whisk flour, ranch dressing mix, and white pepper into butter until a paste-like consistency is reached. Pour milk into butter mixture, cook, whisking constantly, until sauce is thick and bubbly, 5 to 10 minutes.
Spray a nonstick skillet with cooking spray and place over medium heat. Cook and stir onion and garlic in hot skillet until slightly softened, about 2 minutes. Transfer 1/2 of the onion mixture to a plate and return skillet to heat.
Stir mushrooms into skillet with remaining onion mixture, cook and stir until mushrooms are tender, about 5 minutes.
Stir mushroom mixture, green beans, and sauce together in a 1 1/2-quart casserole dish. Stir reserved onion mixture and bread crumbs together in a bowl, sprinkle over green bean mixture.
Bake in the preheated oven until hot and bubbling, 25 to 30 minutes.