Green Bean Casserole

White Sauce:
1 1/2 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
3 to 4 teaspoons dry ranch style salad dressing mix
1/4 to 1/2 teaspoons white pepper

In a small saucepan melt the butter over low heat. Stir in the flour and cook for 1 to 2 minutes stirring constantly. Stir in the milk, use a wire whisk, and bring the mixture to a boil. Stirring constantly cook for 1 to 2 minutes or until the mixture thickens. Remove from heat and stir in the dressing mix and white pepper. Set aside.

1 cup onion (chopped)
2 cloves of garlic (minced)
1 1/2 cups sliced fresh mushrooms
1 1/4 cups cooked green beans
1 cup fresh (not dried) bread crumbs toasted

Preheat the oven to 350 degrees. Spray heavy skillet with cooking spray. Over medium heat cook the onion and garlic until tender (2 or 3 minutes). Remove about 1/2 of the mixture and set aside. Add the mushrooms to the skillet and cook about 5 minutes or until the mushrooms are tender. Combine the mushroom/onion mixture, green beans and the while sauce in a 1 1/2 quart greased casserole. In a small bowl combine the bread crumbs with the saved onion mixture then sprinkle it over the top of the casserole. Bake until heated through, about 20 to 30 minutes. Serves 5 or 6.