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Green Bean Casserole |
Ingredients: * 2 teaspoons canola oil * 1 large onion, thinly sliced * 1 medium onion, finely chopped * 3-1/4 cups sliced mushrooms * 1 clove garlic, minced * 1/4 cup all-purpose flour * 1 (16 ounce) can low-fat, low-sodium chicken broth * 1 bay leaf * 1/2 teaspoon dried thyme * Pinch freshly ground nutmeg * 3/4 cup low-fat sour cream * Fresh ground black pepper to taste * 1/2 cup cornflake crumbs * 1 pound frozen green beans, or 4 cups lightly steamed green beans Directions: 1. In a large nonstick skillet, heat 1 teaspoon oil over low heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 20 minutes. Set aside. (This step may be done up to 2 days in advance; store, covered, in the refrigerator.) 2. Preheat the oven to 425 degrees F. 3. In a large nonstick saucepan or Dutch oven, heat the remaining oil over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 4-5 minutes. Stir in the mushrooms and garlic; continue cooking until the mushrooms release their juices, about 4 minutes. 4. Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes, then gradually stir in the broth. Add the bay leaf, thyme, and nutmeg; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in the sour cream, season with pepper, and remove the bay leaf. Set aside. 5. In a small bowl, combine the reserved onion topping with the cornflake crumbs, coating thoroughly. 6. In a 2-quart baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes. Nutritional Information (Per Serving) Calories: 155 Protein: 7 g Sodium: 268 mg Cholesterol: 10 mg Fat: 5 g Dietary Fiber: 4 g Sugars: 9 g Carbohydrates: 25 g Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat |