Fresh Green Bean and Mushroom Casserole Recipe

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until tender but still firm to the bite 10 to 15 minutes. Drain.

Melt butter in a saucepan over medium heat; whisk flour ranch dressing mix and white pepper into butter until a paste-like consistency is reached. Pour milk into butter mixture; cook whisking constantly until sauce is thick and bubbly 5 to 10 minutes.

Spray a nonstick skillet with cooking spray and place over medium heat. Cook and stir onion and garlic in hot skillet until slightly softened about 2 minutes. Transfer 1/2 of the onion mixture to a plate and return skillet to heat.

Stir mushrooms into skillet with remaining onion mixture; cook and stir until mushrooms are tender about 5 minutes.

Stir mushroom mixture green beans and sauce together in a 1 1/2-quart casserole dish. Stir reserved onion mixture and bread crumbs together in a bowl; sprinkle over green bean mixture.

Bake in the preheated oven until hot and bubbling 25 to 30 minutes.