This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further, substitute 1/2 pound fresh green beans for frozen. Simply trim and cut into 1-inch lengths. Then blanch the beans for 1 to 2 minutes in boiling water, refresh under cold water and spread in the baking dish. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make onion topping: Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 30 minutes. Set aside.

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  • Meanwhile, preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and toast, stirring once, until lightly browned, 5 to 10 minutes. Set aside.

  • To make sauce: Combine milk, peppercorns, bay leaf and nutmeg in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain into a measuring cup. (Discard peppercorns and bay leaf.)

  • Meanwhile, heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden, 3 to 4 minutes. Add mushrooms and garlic and cook, stirring, until tender, 3 to 4 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Slowly pour in the milk, whisking constantly. Bring to a boil, stirring. Reduce heat to low and cook, stirring, until thickened, about 1 minute. Remove from heat. Whisk in sour cream, salt and pepper.

  • To assemble and bake casserole: Preheat oven to 425 degrees F. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and breadcrumbs in a small bowl and spread over the beans. Bake until bubbling, 15 to 25 minutes.

Tips

Make Ahead Tip: The onion topping, toasted breadcrumbs and sauce can be prepared ahead and stored in separate containers, covered, in the refrigerator for up to 2 days.

Nutrition Facts

126 calories; 2.5 g total fat; 0.9 g saturated fat; 6 mg cholesterol; 442 mg sodium. 391 mg potassium; 20.8 g carbohydrates; 3.1 g fiber; 7 g sugar; 6.8 g protein; 442 IU vitamin a iu; 6 mg vitamin c; 44 mcg folate; 140 mg calcium; 1 mg iron; 27 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/31/2012
Comfort Food Definitely worth making and qualifies as comfort food. I used 1% milk instead of skim. Doubled the recipe and it came out great. Thought I had nutmeg on hand but didn't and it was still delicious. Pros: delicious Read More
Rating: 4 stars
10/30/2011
I used Greek Yogurt (Fay jeh) instead of sour cream reducing the calories and fat even more!! Fantastic recipe-it's amazing how much fresh ingredients jazz up a recipe! Read More