SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fresh Green Bean and Mushroom Casserole

Makes: 10 servings
Serving size: 1/2cup Yield: 10 (1/2 cup) side-dish servings
Prep 20 mins Bake 375°F 25 mins
Fresh Green Bean and Mushroom Casserole
Ingredients
  • 1 1/2  pounds  fresh green beans, trimmed
  • 2  tablespoons  margarine or vegetable oil spread
  • 3  tablespoons  all-purpose flour
  • 1  tablespoon  dry ranch salad dressing mix
  • 1/4  teaspoon  ground white pepper
  • 1 1/2  cups  fat-free milk
  •  Nonstick cooking spray
  • 1  cup  chopped onion
  • 2  cloves garlic, minced
  • 1 1/2  cups  sliced fresh mushrooms
  • 1  cup  soft whole wheat or white bread crumbs (1-1/3 slices bread)
Directions

1. Preheat oven to 375 degree F. In a covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until crisp-tender; drain and set aside.

Meanwhile, for white sauce::

2. In a medium saucepan, melt margarine. Stir in flour, dry dressing mix, and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.

3. Coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic; cook for 2 to 3 minutes or until tender. Remove half of the onion mixture; set aside.

4. Add mushrooms to skillet and cook about 5 minutes or until tender. In a 1-1/2-quart casserole, combine mushroom mixture, beans, and white sauce.

5. In a small bowl, stir together reserved onion mixture and bread crumbs. Sprinkle bread crumb mixture over bean mixture in casserole. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 10 (1/2 cup) side-dish servings.

Nutrition Facts (Fresh Green Bean and Mushroom Casserole)
  • Servings Per Recipe 10,
  • cal. (kcal) 102,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • fiber (g) 3,
  • pro. (g) 4,
  • vit. A (IU) 587,
  • vit. C (mg) 7,
  • sodium (mg) 151,
  • Potassium (mg) 269,
  • calcium (mg) 89,
  • iron (mg) 1,
  • Vegetables () 2,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe