Bechamel Green Bean Casserole Recipe

Ingredients for Bechamel Green Bean Casserole

• 4 tablespoons (1/2 stick) butter
• All Purpose Flour
• 2 cups milk
• Ranch Dressing Mix
• 1/4 teaspoon white pepper
• 1/2 cup chopped onion
• 2 cloves minced garlic
• Fresh Mushrooms
• Fresh Green Beans
• Soft Breadcrumbs

How to Make Bechamel Green Bean Casserole

1. 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.
2. Melt 4 tablespoons (1/2 stick) of butter in a medium saucepan over low heat.
3. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until smooth.
4. Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens (about 1-2 minutes).
5. 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.
6. Preheat oven to 350°F (175°C). Lightly spray a 1 1/2-quart casserole dish with non-stick cooking spray.
7. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat.
8. Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook and stir for 2-3 minutes, until softened.
9. Remove half of the onion mixture and set aside for topping.
10. Add 8 ounces of sliced mushrooms to the skillet and cook for 5 minutes, or until tender.
11. Combine the cooked green beans, mushroom mixture, and béchamel sauce in the prepared casserole dish.
12. Combine the reserved onion mixture with 1/2 cup breadcrumbs. Sprinkle over the casserole.
13. Bake, uncovered, for 20-30 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.