Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Serves: 8- 10
Ingredients:
1 1/2 lb. green beans- trimmed
2 T. + 1 tsp. butter
1/4 c. flour
1 1/2 c. reduced-fat milk
1/2 c. nonfat buttermilk
1 T. Ranch dressing mix
2 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (8 oz.) mushrooms- sliced
1 c. French fried onions- crushed
1/2 c. Panko breadcrumbs
2 plum tomatoes- seeded and chopped
Directions:
- Preheat oven to 350
- Cook green beans in boiling, salted water to cover in a Dutch oven for to desired degree of doneness, 4- 6 min
- Drain and plunge into ice water to stop cooking process
- Drain and pat dry
- Melt 2 T. butter in Dutch oven over medium heat
- Whisk in flour until smooth and cook, whisking constantly, for 1 min
- Gradually whisk in reduced-fat milk and cook, whisking constantly, until sauce is thickened and bubbly, about 3- 4 min
- Remove from heat
- Whisk in buttermilk, Ranch mix, thyme, salt, and pepper
- Melt remaining 1 tsp. butter in a medium skillet over medium-high heat
- Add mushrooms and saute until lightly browned, about 6- 8 min
- Remove from heat and let stand 5 min
- Gently toss mushrooms and green beans in buttermilk sauce
- Place in a 13 x 9" or 3 qt. baking dish coated with cooking spray
- Combine French fried onions, breadcrumbs, and tomatoes
- Sprinkle over green bean mixture
- Bake until golden brown and bubbly, about 25- 30 min
- Serve immediately
*Jen found recipe here
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