SarahThis savory green bean casserole lunch recipe is a makeover of traditional healthy green beans dish for some tastier treat. Green bean casserole recipes are most favorite and popular recipes in all over the world. Everyone likes it and love to eat. There are lots of healthy benefits of green bean that’s why green beans are most favorite and they also have a delicious taste.
Previous post about How to Make Green Bean and Barley Chicken Casserole Lunch Recipe
To makeover the green bean casserole lunch recipe I made some changes like I traded canned French fried onion for oven fried, reduced sodium broth, switched to low-fat milk, trim the total fat by 8 grams and reduce 257-milligram sodium. These changes make it healthier and tasty dish. Try this in your kitchen and share your feedback.
|
Rate this recipe!
Print Recipe
This recipe has been added to your Meal Plan
|
|
Rate this recipe!
|
Print Recipe
|
| Servings | Prep Time | Cook Time | Passive Time |
| 8 | 10minutes | 35minutes | 45minutes |
| Servings | Prep Time |
| 8 | 10minutes |
| Cook Time | Passive Time |
| 35minutes | 45minutes |
- Olive oil nonstick cooking spray
- 1 onion large
- 5 tablespoons all-purpose flour
- salt to taste
- pepper to taste
- 1 1/2 pound green beans
- 1 tablespoon margarine or butter
- 1 large shallot
- 1 container white mushrooms sliced
- 1 cup reduced-sodium chicken broth
- 1/2 cup low-fat milk 1%
|
Ingredients
Servings:
Units:
|
Nutrition Facts
Healthy Makeover Green Bean Casserole Lunch Recipe
Amount Per Serving
Calories 93 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Cholesterol 1mg 0%
Sodium 298mg 12%
Potassium 255mg 7%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 3g
Protein 5g 10%
Vitamin A 17%
Vitamin C 27%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
|
- Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.
- In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray.
- Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.
- Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.
- In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute.
- Add broth and 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. Bake 5 minutes or until sauce is bubbly.
Serve and Enjoy with your family.
