Home 2020

When I was in 7th grade we were required to take Home Economics and the first thing we made was a white sauce, also known as Béchamel sauce.  Having been in 4-H and done lots of cooking already at home,  I thought this was the lamest thing.  I couldn't imagine Creamed Peas on Toast eeewww-- the epitome of a teenager's idea of gross food!  Little did I know that years later this skill would "FREE" me from the "Canned Soup" casserole routine. There are lots of reasons we should consider alternatives to canned soup, calories, salt, processed foods etc.  Those are great reasons and since I have started the 10 Week Wellness Challenge with the  Iowa Food & Family Project team, I probably should stick with those reasons.  However, I really threw out the canned soup from my kitchen because of flavor. Fresh and homemade is ALWAYS better than processed food.  So bonus, it's better for you too!!! Making Your Own Cream of Mushroom Soup For Your Casseroles My Recipe Fresh Green Bean Casserole   Save Print Prep time 15 mins Cook time 30 mins Total time 45 mins   This is a lighter, fresher version of the traditional "Green Bean Casserole" created with a homemade Béchamel, fresh green beans and Baby Bella mushrooms. Author: Mary Lovstad Recipe type: Side Dish, Casserole Cuisine: American Serves: 6 Ingredients 16 oz Fresh or Frozen Green Beans 6 to 8 Baby Bella Mushrooms or more if you like (1 cup diced) 2 TBSP Butter (you can use a light margarine, however, I know what is in butter and prefer natural ingredients) 2 TBSP Flour 1 or 2 Cloves of Garlic -- finely minced 1 Cup Low-Fat Milk or Chicken Broth (Homemade stock or Low-Sodium) ¼ cup French Fried Onions (optional) Kosher Salt and Ground Pepper...