Green Beans Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
| 2 | tablespoons | unsalted butter |
|
1 1/2 |
pounds |
green beans -- trimmed and sliced |
|
8 |
ounces |
mushroom caps -- sliced |
|
2 |
tablespoons |
unsalted butter |
| 2 | tablespoons | all-purpose flour |
|
1/2 |
cup |
fat-free evaporated skim milk |
|
1/4 |
cup |
white wine |
|
1/2 |
teaspoon |
salt |
|
1/8 |
teaspoon |
white pepper |
|
1 |
teaspoon |
thyme |
|
8 |
whole |
shallots -- sliced thin |
|
vegetable oil |
Heat oven to 350°F. Boil beans for 4 to 5 minutes or until crisp tender. Plunge in ice water to stop cooking. Place in casserole dish. Heat 2 tablespoons butter in frying pan and add mushrooms. Cook until mushrooms release their liquid and brown. Remove from pan and put in casserole dish. Add 2 tablespoons flour and 2 tablespoons butter to a small saucepan. Heat until flour loses its rawness. Add milk, wine, salt, thyme, and white pepper. Heat stirring until sauce thickens. Mix sauce with beans and mushrooms. Heat about 1 inch of oil in a heavy pan to 325°F. Add shallots to oil in batches and cook stirring frequently until golden. Remove from oil and drain on paper towels. Put fried shallots on top of green beans and mushroom mixture. Bake for 25 minutes or until hot and bubbly. Makes 6 servings. |
Per Serving: 151 Calories; 8g Fat (46.6% calories from fat); 5g Protein; 16g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. |