Bechamel Green Bean Casserole - cooking recipe

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

Preparation

Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
To make white sauce, melt butter in medium saucepan over low heat.
Stir in flour; cook 1 to 2 minutes, stirring constantly.
Using a 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.
Preheat oven to 350 degrees.
Spray medium skillet with non-stick 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.
Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
Bake, UNCOVERED, 20-30 minutes, or until heated through.