Green Bean Casserole

by Susan on November 12, 2009

Green Bean Casserole
This version of the classic holiday dish is a bit healthier as it uses frozen green beans rather than canned and replaces the condensed, salt-laden, high- fat soup with a homemade version. Also, using whole grain crumbs and cheese gives it an updated flavor while cutting the fat and calories of the traditional French-fried onions. The nutritional information included is for the casserole using the crackers rather than bread crumbs. Using the bread crumbs will lower the overall calories and fat somewhat. As you can see, this is still a calorie dense part of the Thanksgiving feast so consider taking half a portion rather than a full serving if you enjoying a full feast! Enjoy!
1 16 oz. package frozen green beans
1 can evaporated milk
1 cup sliced mushrooms or one can sliced mushrooms
2 Tblsp. Butter
2 tsp. chicken bouillon
2 Tblsp. Flour
1 cup whole wheat bread crumbs OR about 25 whole grain crackers, crushed
½ cup parmesan cheese
½ cup cheddar cheese
Garlic powder to taste
Sauté mushrooms in butter till butter runs clear. Add flour and stir till thick, then add milk and chicken bouillon, stirring rapidly with a whisk. Remove from heat. Add green beans and mix. Pour mixture into a casserole dish; cover and bake at 350º about 30 minutes. Meanwhile, combine bread or cracker crumbs with cheeses and garlic. Once casserole is bubbly and turning slightly golden, uncover and top with crumb mixture and bake another 10 minutes or until golden brown. Makes approx. 8 servings.
Per Serving:
Calories: 203;
Fat: 11 g;
Carbs: 16 g;
Protein: 8 g

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