A+ green bean casserole

MAKES 8 SERVINGS

2 tablespoons vegetable oil

spread

4 ounces mushrooms, minced

1 cup chopped onion

3 tablespoons flour

1½ cups chicken stock

½ cup fat-free half-and-half

3/4 teaspoon salt

Freshly ground pepper

to taste

1½ pounds fresh green beans, trimmed

TOPPING:

2/3 cup crushed whole grain

seasoned croutons

2/3 cup chopped walnuts

2 tablespoons vegetable or

soy spread, melted

½ cup minced onion

Melt spread in medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes.

Stir in flour, cook, stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes.

Stir in half-and-half and season with salt and pepper; set aside.

Preheat oven to 350 degrees.

Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11-by-7-inch baking dish.

Stir together all topping ingredients until well-blended and sprinkle around edge of beans. Bake for 20 minutes or until golden on top.

Nutrition facts per serving: 180 calories, 11 g fat, 2½ g saturated fat, 0 mg cholesterol, 16 g carbohydrates, 4 g protein, 380 mg sodium, 5 g fiber

Note: For comparison, below is the nutritional information for the traditional recipe for Green Bean Casserole from Joy of Cooking: 75th Edition:

Nutrition facts per serving: 190 calories, 13 g fat, 5 g saturated fat, 15 mg cholesterol, 14 g carbohydrates, 3 g protein, 800 mg sodium, 3 g fiber