A New Lighter Version Green Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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We switched to low-fat milk and reduced-sodium broth, traded canned french-fried onions for oven-fried ones, trimming the total fat by 8 grams and dropping the sodium by 257 milligrams. Seconds, anyone? Courtesy of Good Housekeeping Magazine. Ingredients:
olive oil nonstick cooking spray |
1 large onion, cut into 1/2-inch-thick slices and separated into rings |
5 tablespoons all-purpose flour |
salt and pepper |
1 1/2 pounds green beans, trimmed |
1 tablespoon margarine or butter |
1 large shallot, finely chopped |
1 container (10-ounce) sliced cremini or white mushrooms |
1 cup reduced-sodium chicken broth |
1/2 cup low-fat (1%) milk |
Directions:
1. Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.
2. In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.
3. Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.
4. In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.
5. Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.
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