Ingredients

• 1 1/2 tablespoon butter
• 3 tablespoon 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
• 1 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

Directions

1. 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 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* F. spray medium skillet with nonstick cooking spray;heat over medium-high. 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 the 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.

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