Glorious Green Bean Casserole
This green bean casserole is easy to make, and chances are you've already got most of the ingredients.
Serves: 6 servings
- 1/2 cup evaporated skim milk
- 3 tablespoons unbleached flour
- 1/8 teaspoon ground white pepper
- 1 pound frozen (unthawed) French-cut or regular-cut green beans
- 1/2 cup chicken or vegetable broth
- 1 can (4 ounces) sliced mushrooms, drained
- 3 tablespoons toasted sliced almonds
- 1 medium-small yellow onion, very thinly sliced and separated into rings
- 2 tablespoons grated Parmesan cheese*
- 2 tablespoons Italian-style seasoned dried bread crumbs
- Nonstick butter-flavored cooking spray
- * In this recipe, use regular Parmesan cheese, not a fat-free brand.
- To make the topping, place the Parmesan cheese and bread crumbs in a small dish, and stir to mix well. Set aside.
- Place the evaporated milk, flour, and pepper in a jar with a tight-fitting lid, and shake until smooth. Set aside.
- Place the green beans and broth in a 2 1/2-quart pot, and bring to a boil over high heat. Reduce the heat to medium, cover, and cook for about 1 minute, or just until the beans are completely thawed and heated through.
- Shake the milk mixture, and, stirring constantly, add it to the pot. Continue to cook and stir for a minute or 2, or until the mixture is thickened and bubbly. Remove the pot from the heat, and stir in the mushrooms and almonds.
- Coat a shallow 1-quart casserole dish or a 9-inch deep dish pie pan with nonstick cooking spray, and spread the green bean mixture evenly in the dish. Spread the onion rings over the top, and sprinkle with the topping. Spray lightly with the cooking spray.
- Bake uncovered at 350°F for 30 minutes, or until bubbly and nicely browned. Remove the dish from the oven, and let sit for 5 minutes before serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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