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New Green Bean Casserole

New Green Bean Casserole
Recipe Tip
Stick with Nonstick
Nonstick cookware and cooking spray are true heroes of healthy cooking, allowing you to effortlessly slash fat and calories.
Source:
The New Classics Cookbook from Prevention® (1999) p. 187

4

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Based on 14 ratings

This favorite comfort food gets a healthy makeover without sacrificing the taste you remember. From Prevention Healthy Cooking.
Prep Time:30 min
Start to Finish:1 hr
makes:8 servings
1/2cup buttermilk
1/2cup Progresso® plain dry bread crumbs
1onion, cut crosswise into 1/4”-thick slices and separated into rings
1/2pound mushrooms, sliced
1small onion, chopped
1/2teaspoon dried thyme
1/4teaspoon salt
1/4cup Gold Medal® unbleached or all-purpose flour
3cups 1% milk
1bag (16 ounces) frozen French-cut green beans, thawed and drained
1.Preheat the oven to 500°F. Coat a medium baking dish with cooking spray. Coat a baking sheet with cooking spray.
2.Place the buttermilk in a shallow bowl. Place the bread crumbs in another shallow bowl. Dip the onion rings into the buttermilk, then dredge in the bread crumbs and place on the baking sheet. Coat lightly with cooking spray. Bake for 20 minutes, or until tender and golden brown.
3.Meanwhile, coat a medium saucepan with cooking spray. Set over medium heat. Add the mushrooms, chopped onion, thyme, and salt. Coat with cooking spray. Cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms give off liquid. Sprinkle with the flour. Cook, stirring, for 1 minute. Add the milk. Cook, stirring constantly, for 3 to 4 minutes, or until thickened. Add the green beans. Stir to mix
4.Reduce the oven temperature to 400°F. Pour the bean mixture into the prepared baking dish. Scatter the onion rings over the top. Bake for 25 to 30 minutes, or until hot and bubbly.
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 190mg; Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 9g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
4 Reviews

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Modifications needed, but good
Creamy and close to the original. Reading previous posts, I decided to reduce the amount of milk to 2 cups, which was sufficient. Also watch closely when cooking onion rings so they won't burn. I added a little cheese to give a little different flavor.
Posted at 1:56 PM on December 27 2011 by JoeJoslin
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Better Than Original!
Loved this recipe and will be using it in the future. I did beat an egg white into the buttermilk for the onion rings and I used panko bread crumbs. Be sure to add the milk slowly to ensure thickening and adjust amount as necessary.
Posted at 10:56 AM on January 5 2010 by
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So so good!
I made this the day before Thanksgiving and snuck a taste right out of the oven and it just tasted like peppered green beans. But then I ate it the next day and it was so delicious!! After reading the reviews, I used less milk and just eyeballed it. I also added pepper and garlic granules to taste. I will be making this every Thanksgiving from now on (and try not to burn the onion rings)!
Posted at 2:55 PM on December 14 2009 by desertcheetah
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No flavor
I was excited to make this recipe, and it looked delicious when it came out, but it completely lacked any flavor. Also, the recipe calls for too much milk, it was too soupy.
Posted at 1:24 PM on May 13 2009 by Elizabeth
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