Fresh Green Bean Casserole - e-w
Source of Recipe
Better Homes & Gardens Diabetic Living
Fresh Green Bean Casserole - e-w
Serves 10
1-1/2 lb. fresh green beans, trimmed
2 T. butter
3 T. flour
1 T. ranch dry salad dressing mix
1/4 tsp. white pepper
1-1/2 c. fat-free milk
Nonstick cooking spray
1 c. chopped onion
1 tsp. bottled minced garlic
1-1/2 c. sliced fresh mushrooms
1 c. soft whole wheat – or – white bread crumbs (1-1/3 slices)
Preheat oven to 375º. In covered large saucepan, cook green beans in a small amount of boiling water for 10 to 12 minutes or until crisp tender; drain and set aside.
Meanwhile, for sauce: In medium saucepan, melt butter. Stir in flour, salad dressing mix and white pepper.slowly stir in milk. Cook and stir over medium heat until thickened and bubbly.
Coat medium skillet with cooking spray, heat over medium heat. Add onion and garlic; cook for 2 to 3 minutes or until tender. Remove 1/2 of onion mixture; set aside. Add mushrooms to remaining onion mixture, cook about 5 minutes or until mushrooms are tender.
Ass sauce and mushroom mixture to green beans; stir gently to combine. Transfer to 2-qt. square baking dish.
In a small bowl, combine reserved onion mixture and breadcrumbs. Toss gently to coat. Sprinkle crumb mixture over bean mixture. Bake 25 to 30 minutes or until heated through.
One serving equals: 107 calories…3 gm fat ( gm saturated)…7 mg cholesterol…148 mg sodium…14 gm carbohydrate…3 gm fiber…4 gm protein ++++ Exchanges: 1/2 carbohydrate…1-1/2 vegetable…1/2 fat ++++ WWP:2
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