Wednesday, August 6, 2014


1 1/2 lb fresh green beans, trimmed
2 tbsp butter
1/4 cup flour
1 1/2 cups low-fat milk
1/2 cup nonfat buttermilk
1 tbsp dry Ranch Dressing mix
2 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp black pepper
1 tsp butter
1 pkg (8-oz) sliced fresh mushrooms
nonstick cooking spray
1 cup French fried onions, crushed
1/2 cup panko
2 plum tomatoes, seeded & chopped

Preheat oven to 350 degrees.

Cook green beans in enough boiling salted water to cover for 4 to 6 minutes or until desired tenderness; drain well. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

Melt 2 tbsp butter in a Dutch oven over medium heat; whisk in the flour until smooth. Cook, whisking constantly, for a minute.  Gradually whisk in the 1 1/2 cups of milk; cook, whisking constantly, 3 to 4 minutes until thickened and bubbly. Remove from the heat and whisk in the buttermilk, dressing mix, thyme, salt, and pepper.

Melt the 1 teaspoon of butter in a medium skillet over medium-high heat; add the mushrooms and saute 6 to 8 minutes until browned. Remove from heat and allow to stand for 5 minutes.

Gently toss the green beans and mushrooms in the buttermilk sauce.

Spray a 9 x 13-inch baking dish with nonstick cooking spray. Transfer green bean mixture into the baking dish.

Combine the French fried onion, panko, and tomatoes; sprinkle over the green bean mixture.

Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly.

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