Holiday Green Bean Casserole Recipe
Try this green bean casserole this year, and you'll never go back to the old stuff.
|8 cups||cut fresh green beans (about 2 pounds)|
|1/2 pound||sliced fresh mushrooms|
|2 tablespoons||all-purpose flour|
|1 teaspoon||dried minced onion|
|1/2 cup||fat-free milk|
|1 cup||reduced-fat sour cream|
|1 teaspoon||Worcestershire sauce|
|1 1/2 cup||1-1/2 shredded reduced-fat Swiss cheese|
|1/3 cup||slivered almonds|
|1/3 cup||crushed cornflakes|
|1 tablespoon||butter, melted|
Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside. Preheat oven to 400Â°. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended. Transfer to an 11x7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top. Bake, uncovered, 12-16 minutes or until bubbly and heated through. Yield: 12 servings.