Green Bean Casserole

Green Bean Casserole
Green Bean Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive oil nonstick cooking spray

  • 1

    large (12-ounce) onion, cut into 1/2-inch-thick slices and separated into rings

  • 5

    tablespoon(s) all-purpose flour

  • Salt and pepper

  • 1 1/2

    pound(s) green beans, trimmed

  • 1

    tablespoon(s) margarine or butter

  • 1

    large shallot, finely chopped

  • 1

    container(s) (10-ounce) sliced cremini or white mushrooms

  • 1

    cup(s) reduced-sodium chicken broth

  • 1/2

    cup(s) low-fat (1%) milk

Directions

Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray. In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp. Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain. In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans. Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.

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