|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Green Bean Casserole |
|
Serves: 6 Print this RecipePreparation time: 15 minutes Cooking time: 30 minutes Serves: 6 Serving size: 1/2 cup Right out of the ’50s, this casserole was designed to be easy, not healthy, with canned cream soup and greasy fried onion bits among its ingredients. Our lighter, fresher version takes a little longer to make, but is well worth the trouble! 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 cornflakes crumbs 1 pound frozen green beans or 4 cups lightly steamed green beans 1. In a large nonstick skillet, heat 1 tsp 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°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-qt baking dish, add green beans. Top with the sauce, then evenly scatter the onion mixture on top. Bake until bubbling, 20-25 minutes. Exchanges 1 Starch 2 Vegetable 1/2 Fat Calories 155 Calories from Fat 41 Total Fat 5g Saturated Fat 1g Cholesterol 10mg Sodium 268mg Carbohydrate 25g Dietary Fiber 4g Sugars 9g Protein 7g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Boston Baked Beans Breakfast Strata Chicken Cacciatore Chicken Parmesan Chile Con Queso Chicken and Rice Casserole Eggplant Parmigiana Creamy Mashed Potatoes Green Bean Casserole Macaroni and Cheese Quick Beef Stroganoff Scalloped Potatoes Shrimp Etouffée Spanakopita (Greek Spinach Pie) Swedish Meatballs Tuna Noodle Casserole Basic Quiche Candied Yams Chicken or Turkey Divan Chicken Paprikash Chicken Pot Pie Enchilada Casserole Meatloaf Shepherd’s Pie Turkey Tacos |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
