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 350F.

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 325F.

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.

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