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Nutrition Facts
Serving Size 1 (215g) Recipe makes 6 servings The following items or measurements are not included below: ranch dressing mix
Calories 144
Calories from Fat 50		(34%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 109mg		4%
Potassium 400mg		11%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 4.1g	16%
	Sugars 3.1g
Protein 5.6g		11%
detailed view... how is this calculated?

Bechamel Green Bean Casserole

Recipe #103140 | 50 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: shelbyrose
Nov 2, 2004

This is one of our family favorites. Using fresh beans and mushrooms, combined with a seasoned white sauce, this tasty side dish will have your family clamoring for more.

SERVES 6 (change servings and units)

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

Directions

1
Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
2
To make white sauce, melt butter in medium saucepan over low heat.
3
Stir in flour; cook 1 to 2 minutes, stirring constantly.
4
Using a wire whisk, stir in milk; bring to a boil.
5
Cook, whisking constantly 1 to 2 minutes or until thickened.
6
Stir in dressing mix and white pepper; set aside.
7
Preheat oven to 350 degrees.
8
Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
9
Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
10
Remove half of onion mixture; set aside.
11
Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
12
Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
13
Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
14
Bake, UNCOVERED, 20-30 minutes, or until heated through.

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Featured Reviews for This Recipe

From: mailbelle

On Jun 10, 2009

Loved this, although I did modify it a little. Left out the mushrooms entirely as DH doesn't eat them. Used a 28 ounce can of green beans and a whole package of ranch dressing. Nice change from the "usual" green bean casserole.

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From: Shawn C

On Mar 15, 2009

This is my favorite recipe from the Grandma's Kitchen Recipe Club. Thanks for posting cause I had lost my recipe card.

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From: Jopalis

On Nov 28, 2007

I have been searching for a recipe to replace the old canned soup standby. Thank you so much! This was a huge winner. I would recommend the full amount of ranch dressing mix. I topped with French fried onions in the last 10 minutes of baking. I also used frozen/defrosted whole petite green beans. Sometimes fresh ones are tough. I cooked them slightly in the micro before mixing together. It's a great recipe. Now my Thanksgiving menu is complete to my satisfaction!!! Oh and I used more garlic....always do. (-:

1 person found this review helpful

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From: Chef #175041

On Nov 29, 2004

This is by far some of the tastiest bean casserole I've ever had. I made it twice - a practice run before Turkey Day - and on Turkey Day. I found that I needed to make one modification. The bread crumbs did not quite work for me, as they really sort of "yucked up" the consistency of the bechamel...made it mealy, and VERY thick. On Thanksgiving, I used french fried onions and that made all the difference. I should have made a triple batch because there wasn't a single bean or mushroom left! I've always made the canned recipe and my husband HATES it. But he LOVES this recipe, and so do I! Thanks for posting it!