Savory Green Bean Casserole with Mushrooms and Onions

Do you have a system for storing favored recipes? I have a loose-leaf notebook, but my mother had a recipe box with 3X5″ cards, which I inherited. The last time my oldest son was home, he was interested in enjoying a couple of her specialties remembered from childhood. One of our mutual favorites was a casserole made with french-style green beans, mushrooms and crispy onion rings on top. I altered it slightly, to include fresh mushrooms (rather than mushroom soup) and onion straws, but otherwise, this is an authentic throw back to days of yore.

Green Bean Casserole with Mushrooms and Onions
(Serves 12)

1. Start preheating the oven to 350°F.2. In a shaker or other means of mixing well, blend:
1/2 cup flour
1 cup milk
(I also inherited my mom’s copper shaker, which has outlasted and worked better than the Tupperware shaker I bought as a newly wed!)3. In a skillet, sauté:
2 tablespoons butter
1 small onion, chopped
8 oz. mushrooms, chopped or sliced
1/2 teaspoon seasoning salt
1/2 teaspoon pepper

4. When the veggies are browned and tender, add:
The flour and milk mixture
1 tablespoon garlic  5. Heat until the flour mixture becomes a gravy, then add:
16 oz. frozen, french-style green beans
1/2 cup french-fried onion straws

6. Heat until everything is hot.
7. Pour into a 8X10″ baking dish.
8. Cover with aluminum foil and bake for 25 minutes at 350° F.
9. Remove cover and top with 1 cup french-fried onion straws.
10. Bake about 10 more minutes until the straws are a crispy golden. 11. Serve piping hot, hopefully having timed it to finish when you’re ready to serve dinner. I will love thee, O Lord, my strength.The Lord is my rock, and my fortress, and my deliverer; my God, my strength, in whom I will trust; my buckler, and the horn of my salvation, and my high tower” (Psalm 18:1-2).