Mom's Green Bean Casserole

1 1/2 TBS butter
3 TBS flour
1 1/2 cups milk
1 chopped onion
2 cloves minced garlic
1 1/4 lbs. fresh green beans, ends trimmed
4 tsp dry ranch dressing mix
1/2 tsp pepper
1 cup fresh toasted bread crumbs

Cook beans until just crisp-tender.
Make a white sauce of the butter, flour, and milk.
Stir in dressing mix and pepper.
Heat oven to 350°
Cook onion and garlic until tender. Divide in half.
Combine green beans with 1/2 of the onions and the sauce.
Place in a 1 1/2 quart baking dish.
Combine other half of the onions with the bread crumbs and sprinkle over casserole.
Bake uncovered at 350° for 30 minutes
(From Genavieve Hunter)

Green Bean Casserole

2 cans French-style green beans, drained

1 can onion rings

2 cans cream of mushroom OR celery soup (or 1 of each)

Combine beans and soups.

Season to taste.

Top with onion rings and bake at 350 for 20 minutes.

Serves 10

Green Beans

1 lb. fresh green beans; snap off ends

2 TBS butter

1/2 cup toasted almonds

1 tsp salt

5 slices cooked bacon, diced

1/4 cup diced onions, lightly cooked

Steam or boil beans to desired doneness.

Drain off water.

Toss remaining ingredients with beans