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 1-2 minutes in boiling water, refresh under cold water and spread in the baking dish.
Make Ahead Tip: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.
- For Onion topping:
- 1/2 teaspoon canola oil
- 1 large onion, thinly sliced
- 1/2 cup fresh breadcrumbs
- For Sauce & green beans:
- 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
- One 9-ounce package frounceen green beans (2 cups)
To make onion topping: Heat the oil in a large nonstick skillet over low heat. Add the sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.
Meanwhile, preheat the oven to 350 degrees F. Spread the breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5-10 minutes. Set aside.
To make sauce: Combine the 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 the peppercorns and bay leaf).
Meanwhile, heat the oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring often, until golden, 3-4 minutes. Add the mushrooms and garlic and cook, stirring, until tender, 3-4 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce the heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in the sour cream, salt and pepper.
To assemble and bake casserole: Preheat the oven to 425 degrees F. Spread the 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, 15-25 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
130 calories; 3g total fat; 1g total saturated fat; 6mg cholesterol; 491mg sodium; 21g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is*
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .