Someone always manages to bring the same old string bean casserole made with cream of mushroom soup for our holiday gatherings. This year I thought I would beat them to the punch with this version. There were praises all around for this delicious dish.
By: Pat Savoie via Southern Living Magazine
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Ingredients
1 1/2 lb fresh green beans, trimmed
2 Tbsp butter
1/4 cup all-purpose flour
1 1/2 cup milk
1/2 cup buttermilk
1 Tbsp Ranch dressing mix
2 tsp fresh chopped thyme
1/4 tsp salt
1/4 tsp pepper
1 tsp butter
8 oz sliced fresh mushrooms
Vegetable cooking spray
2 plum tomatoes, seeded, chopped
1/2 cup panko (Japanese breadcrumbs)
1 cup French fried onions
Method
Preheat oven to 350.
Cook green beans in boiling salted water to cover 4 to 6 minutes; Drain; Plunge into ice water; Drain; Pat dry
Melt 2 Tbsp butter, whisk in flour, cook whisking constantly 1 minute; Gradually whisk in milk, whisking constantly until sauce is smooth and bubbly. Remove from heat.
Whisk in buttermilk and next 4 ingredients.
Melt 1 tsp butter and saute mushrooms 6 to 8 minutes until lightly browned.
Combine mushrooms and green bean mixture; Spoon into greased 9 x 13 baking dish.
Sprinkle with chopped tomatoes, panko, and french fried onions.
Bake 350 for 25 to 30 minutes or until golden brown and bubbly.
Savoie Secrets: It's a Family Recipe 