Lightened Up Green Bean Casserole
December 21, 2009
I made this on Thanksgiving, and it was quite the hit. Fresh green beans, shallots and panko breadcrumbs take ordinary Green Bean Casserole to a new level. It’s perfect for Christmas and anytime of the year. No one will believe it’s so low in fat.
Lightened-Up Green Bean Casserole
Prep:
10 minutes
Cook:
40 minutes
Yield:
6 servings
Ingredients
4 cups cooked, cut green beans
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
Preparation
1. Steam green beans over the stove or in the microwave until crisp-tender; drain and set aside.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
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