Serves: 6
Total Calories: 868

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 crumbled cornflakes
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

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

Nutritional Facts:

Serves: 6
Total Calories: 868
Calories from Fat: 106

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