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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Try this green bean casserole this year and you'll never go back to the old stuff. Ingredients:
8 cups cut fresh green beans (about 2 pounds) |
1/2 pound sliced fresh mushrooms |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon dried minced onion |
1/2 teaspoon pepper |
1/2 cup fat-free milk |
1 cup reduced-fat sour cream |
1 teaspoon worcestershire sauce |
1-1/2 cups (6 ounces) shredded reduced-fat swiss cheese |
topping: |
1/3 cup slivered almonds |
1/3 cup crushed cornflakes |
1 tablespoon butter, melted |
Directions:
1. Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.
2. In a large skillet, saute mushrooms in butter until tender. Stir in the flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.
3. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top.
4. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and heated through. Yield: 12 servings.
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