Carol Poché loves trying new recipes. This was one she used during the holidays and it’s become a family favorite. She says, “It’s a great alternative to the traditional green bean casserole.”
Cooked French-style green beans are combined with sautéed fresh mushrooms and then folded into a buttermilk, ranch-flavored white sauce. A mixture of panko bread crumbs, French-fried onion rings and chopped tomatoes is sprinkled over the top. As the casserole bakes, the topping gets even crispier and is a nice complement to the creamed beans.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.