Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Green Bean Casserole

		0
		0
		0
		0
		0

READ REVIEWS ()

1 hr total
0 mins prep

130 calories/serving

Recipe Filed Under
Vegetable, Dairy, Mushroom, American, Baking, Easy, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Healthy, Low Calorie, Side Dish, Casserole, Thanksgiving, Potluck

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish.

Ingredients

Serves:

1/2 teaspoon canola oil

1 large onion, thinly sliced

1/2 cup fresh breadcrumbs

2 cups skim milk

6 black peppercorns

1 bay leaf

Pinch grated nutmeg

1/2 teaspoon canola oil

1 small onion, finely chopped

1/2 pound mushrooms, trimmed and sliced (3 cups)

1 clove garlic, finely chopped

1/4 cup all-purpose flour

1/4 cup reduced-fat sour cream

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 9-ounce package frozen green beans (2 cups)

Directions

1. To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.

2. Meanwhile, preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.

3. To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)

4. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

5. To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.

Nutrition Facts

Per Single Serving / Serves 6 Total
Calories	130		Calories from fat	27
Total Fat	3gm	5%	Saturated Fat	1gm	5%
Mono Unsaturated Fat	1gm		Cholesterol	6mg	2%
Sodium	491mg	20%	Total Carbohydrates	21gm	7%
Fiber	3gm	3%	Protein	7gm