GREEN BEAN CASSEROLE
Source of Recipe
Light & Tasty Magazine - 2001
Exchanges
Serves: 12
1 pkg. (16 oz.) frozen cut gtreen beans
1 medium onion, chopped
1 garlic clove, minced
1 tsp. stick margarine
1/2 lb. fresh mushrooms, chopped
1 can (12 oz.) fat-free evaporated milk
1/4 c. flour
1.2 c. skim milk
1 tsp. reduced-sodium soy sauce
1/4 tsp. poultry seasoning
1/8 to 1/4 tsp. pepper
TOPPING:
2 c. sliced onions
1 tsp. stick margarine
1/2 c. soft bread crumbs
Place beans in a microwave-safe dish. Cover and cook on high for 7-9 minutes or until tender; drain. In a nonstick skillet, cook onion and garlic in margarine over medium heat until tender, about 4 minutes. Add mushrooms; cook
until softened. Reduce heat to medium-low; gradually stir in evaporated milk.
Combine flour and milk until smooth; stir into mushroom mixture. Add remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beans.
Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 375-F for 15 minutes. For topping: In a large nonstick skillet; cook onions in margarine over medium-low heat until golden brown. Add bread crumbs; cook until dry and golden brown. Sprinkle over casserole. Bake 7-10 minutes longer or until heated through and topping is browned. Let stand 10 minutes before serving.
Nutritional Analysis: One 1/2-cup serving equals: 86 calories...1 gm fat (<1 gm saturated)...<1 mg cholesterol... 101 mg sodium...15 gm carbohydrate...2 gm fiber...5 gm protein ++++ Exchanges: 2 vegetable...1/2 fat-free milk
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