1-1/2 Tbsp. butter
3 Tbsp. all purpose flour
1-1/2 cups whole milk
4 tsp. dry ranch-style salad dressing mix
1/2 tsp. white pepper
4 Tbsp. olive oil
1 cup chopped onions
2 cloves garlic, minced
1-1/2 cups sliced fresh mushrooms
1-1/4 lb. fresh green beans, cooked until tender crisp
1 cup fresh bread crumbs, toasted

Start off making the white sauce by melting the butter in a small saucepan over low heat, whisking in the flour, and cooking it for about 2 minutes, stirring constantly.

Then, with the wire whisk, whip in the milk and bring everything to a boil. cook the mixture, whisking it constantly for about 3 to 5 minutes more, until it becomes smooth and thick.

	Franksgiving 2002 Menu
		• Foil-Baked, Double-Breasted Turkey with Pan Drippings • Spicy Cajun Corn Bundle • Veggies and Beets • Garlic and Onion smashed potatoes • Lentil Soup with Vermicelli • Orange Coconut Tarts

Finish off the sauce by stirring in the ranch dressing mix, along with the white pepper. When the blend is silky and creamy, set it aside for a while.

In the meantime, preheat the oven to 350 degrees. Then coat a medium-size non-stick skillet with the olive oil and bring it up to medium-high heat.

Then drop in the onions and the garlic and sauté them for about 3 minutes or until the onions turn soft and clear.

Immediately at this point, remove half of the onion mixture and set it aside in a small bowl.

Now add the mushrooms to the onion mixture remaining in the skillet and cook everything together for about 5 minutes (or until the mushrooms darken and tender). Then gently-but completely-combine the mushroom mixture, the green beans, and the white sauce in a 1-1/2 quart casserole.

This is also the time to toss together the bread crumbs and the reserved onion mixture to make a topping.

All that's left now is to sprinkle the bread topping over the casserole, slide the dish into the oven, and bake it-uncovered-until it is heated all the way through (which should take about 20 to 30 minutes).