- 8 cups cut fresh green beans (about 2 pounds)
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried minced onion
- 1/2 teaspoon pepper
- 1/2 cup fat-free milk
- 1 cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
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- Topping:
- 1/3 cup slivered almonds
- 1/3 cup crushed cornflakes
- 1 tablespoon butter, melted
Directions
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. In a large skillet, sauté 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. Transfer to an 11-inch x 7-inch baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and heated through. Yield: 12 servings.
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