GREEN BEAN CASSEROLE

1-1/2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups milk
3 to 4 teaspoons dry ranch¬style salad dressing mix
1/4 to 1/2 teaspoon white pepper
] cup chopped onion
2 cloves garlic, minced
1-1/2 cups sliced fresh mushrooms
1-1/4 pounds fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted

1. To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and white pepper; set aside.

2. Preheat oven to 350 degrees F. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of onion mixture; set aside.

3. Add mushrooms to onion mixture remaining in skillet and cook about
5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1-1/2-quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.

GREEN BEAN CASSEROLE

1 can (10-3/4 ounces Campbell’s cream of Mushroom soup
½ cup milk
1 teaspoon soy sauce
dash of pepper
4 cups cooked cut green beans
1 can (2.8 ounces) French’s french fried onions

Mix soup, milk, soy, pepper, beans and ½ can onions in 1-1/2 quart casserole.

Bake at 350 degrees for 25 minutes or until hot.

Stir. Sprinkle with remaining onions. Bake 5 minutes