Grace your table with this lighter remake of the classic green bean casserole - yum!
Per serving: 95 calories, 2.6g fat and 118mg sodium.
Saves: 12 calories, 5.1g fat and 245mg sodium.
Preparation Time: 20 mins
Cooking Time: 1 hr
Yield: 16 x 1/2 cup servings
The old holiday favorite, the green bean casserole, gets a Recipe Makeover. Instead of using rich, salty canned cream of mushroom soup, this recipe makes-from-scratch a delicious rendition incorporating flour, nonfat milk and low-fat cheese. This healthier green bean casserole is a winner!
Preheat oven to 375°F. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are golden brown, 8 to 10 minutes; transfer to a small bowl and return saucepan to heat.
Melt remaining 3 tablespoons buttery spread in pot over medium heat. Whisk in 1/4 cup flour and cook, whisking constantly, for 1 minute. Whisk in 2 cups milk until smooth then cook, stirring often, until silky and thickened, about 5 minutes. Remove from heat and add 1-1/2 cups cheese a handful at a time, gently stirring until melted; season with salt and pepper and set aside.
In large bowl, toss together green beans, mushrooms and cheese sauce then transfer to a 9 x 13-inch casserole dish and sprinkle remaining 1/2 cup cheese over the top; set aside.
In small bowl, mix 1/4 cup flour, bread crumbs, cayenne and salt.
In large bowl, toss onions with remaining 1/4 cup milk then add bread crumb mixture. Toss gently to coat. Scatter onions over green beans (along with any bread crumbs that did not stick) and bake in preheated oven until golden brown and casserole is bubbly, about 40 minutes. Let casserole stand 10 minutes before serving.
*Wisconsin Gruyere, Fontina, or another Alpine style cheese may be substituted for Swiss.
Serving suggestion is not included in the nutritional analysis.