Green bean casserole isn't just for Thanksgiving and Christmas dinners! It's for any time you feel like having it. And while its a side, if you are feeling daring, you could add in some cooked, cut-up rotisserie chicken and call it a meal! This isn't the recipe where you toss in some cream soup and fried onions. This is a very original approach to an old classic.
serves 5
- 3/4 pounds fresh green beans, trimmed
- 1 tablespoon margarine
- 1 1/2 tablespoons all-purpose flour
- 1/2 tablespoon dry ranch-style dressing mix
- 1/8 teaspoon white pepper
- 3/4 cup skim milk or other low-fat milk
- 1/4 cup chopped onion
- 1 cloves garlic, minced
- 3/4 cup fresh mushrooms, sliced (if you want, replace with canned)
- 1/2 cup soft whole wheat bread crumbs
- Preheat the oven to 375 degrees
- In a covered saucepan, cook green beans in a small amount of boiling water for 8-10 minutes or until crisp-tender; drain and set aside.
- Meanwhile, for white sauce, in a medium saucepan over medium heat, melt butter.
- Stir in flour, dry dressing mix, and white pepper until combined.
- Stir in milk.
- Cook and stir until thickened and bubbly; remove from heat.
- Coat a nonstick skillet with cooking spray.
- Preheat over medium heat.
- Add onion and garlic; cook 2-3 minutes or until tender.
- Remove half of the onion mixture; set aside.
- Add mushrooms to skillet and cook for about 5 minutes or until tender.
- In a 1-1/2 qt. casserole, combine mushrooms, green beans, and white sauce.
- In a small bowl, stir together the reserved onion mixture and bread crumbs.
- Sprinkle bread crumb mixture over green bean mixture in casserole.
- Bake, uncovered, for 25 to 30 minutes, or until heated through.