Serves: 6
Total Calories: 868
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
NUTRITION FACTS
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 Green Bean Casserole recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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