Grand Green Bean Casserole
"An updated and upscaled version of an old favorite! The mushroom soup is replaced by a combination a of Ranch dressing flavored white sauce with fresh mushrooms, onion and garlic. The topping is a simple mixture of cracker crumbs and fresh parsley."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 4 teaspoons dry ranch dressing mix
- 1 tablespoon butter
- 3⁄4 cup finely chopped onion
- 1 1⁄2 cups thinly sliced fresh mushrooms
- 2 cloves garlic, pressed
- 2 (8 ounce) packages frozen French style green beans, thawed
- 1 cup crushed Ritz cracker crumbs
- 2 tablespoons minced fresh parsley
directions
- Preheat oven to 350°F.
- In a small heavy saucepan, melt butter over low heat.
- Add flour, stirring constantly, until the flour-butter mixture bubbles lightly for 2 minutes.
- Remove pan from heat, stir in the milk, return pan to the stove and bring to a boil, over medium high heat stirring constantly.
- Cook 2 minutes or until thickened, stir in Ranch dressing mix and remove from heat.
- Melt butter in a skillet over low heat, increase heat to high, add onions and mushrooms and stir fry until they begin to brown.
- Stir in the garlic, green beans and sauce, then pour the mixture into a 1 1/2 quart casserole.
- Combine the cracker crumbs and parsley and sprinkle over the bean mixture.
- Bake 25 to 30 minutes or until bubbling hot.
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Reviews
-
Ok, so came home from work and planned to make traditional green bean casserole with cream of mushroom soup only to discover that I did not have any, but I did have all the ingredients I needed for this...go figure. The only change I made was using canned green beans (my preference...I know, weird) and french onion topping instead of crackers. Hubby and I liked it much better than the canned soup way, tasted fresher. -
I agree with Lynette in her review, but the white cream sauce from scratch does beat out the mushroom soup. And, I may not have added enough dry Ranch mix because mine was a little bland, so I'll do generous rounded tsps next time. Thanks for sharing! -
I made these for Thanksgining dinner. They were very good, not quite as different from the old mushroom soup recipe as I would have liked. -
I made these beans for Easter Dinner. The flavor was definitely a step above the standard green beans and mushroom soup. I doubled the recipe, put them in a 3 qt dish and baked them for 35 minutes. The beans were still a little crunchy. Next time I will use drained canned beans or bake a little longer.
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I made this as part of the pick your chef contest. This recipe is a wonderful combination of flavours that is very simple to make. The crumb topping is great. I am not a big mushroom soup lover in recipes and this updated version with the ranch dressing is fanastic. Try it-you will love it!
RECIPE SUBMITTED BY
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