Ingredients for Bechamel Green Bean Casserole
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tablespoon ranch dressing mix
- 1/4 teaspoon white pepper
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 8 ounces sliced fresh mushrooms
- 1 pound fresh green beans
- 1/2 cup soft breadcrumbs
- 1 teaspoon salt
- 1 tablespoon olive oil
- non-stick cooking spray
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How to Make Bechamel Green Bean Casserole
- Wash and trim 1 pound of fresh green beans. Boil in a pot of lightly salted water (about 1 teaspoon salt) for 8-10 minutes, or until crisp-tender. Drain and set aside.
- Melt 4 tablespoons (1/2 stick) of butter in a medium saucepan over low heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until smooth.
- Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens (about 1-2 minutes).
- Remove from heat and stir in 1/4 teaspoon white pepper and 1 tablespoon of your favorite dry soup mix (e.g., French onion, mushroom). Set aside.
- Preheat oven to 350°F (175°C). Lightly spray a 1 1/2-quart casserole dish with non-stick cooking spray.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook and stir for 2-3 minutes, until softened.
- Remove half of the onion mixture and set aside for topping.
- Add 8 ounces of sliced mushrooms to the skillet and cook for 5 minutes, or until tender.
- Combine the cooked green beans, mushroom mixture, and béchamel sauce in the prepared casserole dish.
- Combine the reserved onion mixture with 1/2 cup breadcrumbs. Sprinkle over the casserole.
- Bake, uncovered, for 20-30 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
12g
Fat
16g
Carbs
6g
