Green Bean Casserole

95 calories per serving

Active time 30 minutes

Total time 45 minutes

1.    Preheat oven to 425°F. Line large baking sheet with foil; coat with nonstick olive oil cooking spray. In bowl, toss 1 large onion (12 ounces), cut into ½-inch-thick slices and separated into rings, with 2 tablespoons all-purpose flour and 1/8 teaspoon salt.

2.    Spread onion in single layer on prepared foil; spray onion with cooking spray. Bake 14 minutes; toss to rearrange, then spray again.

3.    Bake 15 minutes, or until crisp. Meanwhile, in 5-quart saucepot on high, heat 3 quarts water to boiling. Add 1½ pounds green beans, trimmed, and cook, uncovered, 5 minutes, or until tender-crisp.

4.    Drain beans in colander; rinse under cold water. Drain. In 4-quart saucepan on medium, melt 1 tablespoon margarine or butter. Add 1 large shallot, finely chopped (¼ cup); cook 2 minutes, stirring. Add 1 container (10 ounces) sliced cremini or white mushrooms; cook 7 to 8 minutes, or until tender, stirring often.

5.    Stir in ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add 1 cup reduced-sodium chicken broth and ½ cup low-fat (1%) milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans. Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion.

6.    Bake 5 minutes, or until sauce is bubbly.

Makes 8 side-dish servings.