A much healthier take on the old-fashioned green bean casserole, this version thankfully skips the canned soup and fried onions! Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chèvre. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 12-inch nonstick skillet heat 2 tablespoons of the oil over medium-high. Add shallots; cook 4 to 5 minutes or until deep golden, stirring occasionally. Drain shallots on paper towels, reserving drippings in skillet.

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  • Add green beans, the water, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to reserved drippings. Cook, covered, over medium-high 2 minutes. Cook, uncovered, 6 minutes more or until beans are crisp-tender and starting to blister, stirring occasionally. Transfer to a platter; keep warm.

  • For mushroom sauce, add the remaining 1 tablespoon oil to skillet. Add mushrooms; cook and stir over medium 1 minute. Add thyme, garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 2 minutes more or until mushrooms are golden, stirring frequently. Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour mushroom sauce over beans and top with shallots and cheese.

Nutrition Facts

119 calories; 7.1 g total fat; 2 g saturated fat; 5 mg cholesterol; 123 mg sodium. 317 mg potassium; 10.7 g carbohydrates; 2.5 g fiber; 5 g sugar; 4.8 g protein; 540 IU vitamin a iu; 10 mg vitamin c; 35 mcg folate; 80 mg calcium; 1 mg iron; 26 mg magnesium;