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Green Bean Casserole


  • 1 ½ tbsp. margarine
  • 3 tbsp. all-purpose flour
  • 1 ½ c. skim milk
  • 3-4 tsp. dry ranch dressing mix
  • ½ tsp. black pepper
  • 1 ½ lbs. fresh green beans, cooked until crisp-tender
  • 2 c. toasted bread crumbs


  1. For cream sauce, melt margarine in a small saucepan over low heat.
  2. Stir in flour and cook for 2 minutes, stirring constantly.
  3. Using a whisk, stir in milk and bring to a boil.
  4. Continue to heat for another two minutes, stirring with whisk constantly (sauce should begin to thicken).
  5. Stir in dressing mix and black pepper; set aside.
  6. Preheat oven to 350 degrees F.
  7. Combine green beans and white sauce in a 1 1/2 –quart casserole dish.
  8. Sprinkle bread crumbs over casserole.
  9. Bake uncovered 20-30 minutes or until heated through.




Corn Casserole


  • 1 can cream-style corn (15 oz.)
  • 2 eggs (beaten)
  • ½ cup grated parmesan cheese
  • A couple of crackers, crumbled
  • 1 Tbsp. butter


  1. Preheat oven to 350 degrees.
  2. Spray a 9x9 casserole dish with Pam.
  3. Combine corn, beaten eggs and parmesan cheese.
  4. Pour mixture into casserole dish and sprinkle with cracker crumbs.
  5. Place small pieces of butter on top.
  6. Bake at 350 degrees for 50-60 minutes.

Makes 4-6 serving

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