Here's an updated version of an old-time favorite: green bean casserole.
Prep Time: 40 minutes
Serving Size: 1 cup
1 teaspoon olive oil
½ pound mushrooms, sliced
¼ cup all-purpose flour
1 (15-ounce) can fat-free low-sodium vegetable broth
½ cup fat-free milk
2 pounds frozen cut or string green beans, thawed
Salt and pepper to taste (optional)
½ cup seasoned bread crumbs
1. Preheat the oven to 350 degrees.
2. In a large nonstick sauce pot, heat the olive oil over medium heat and sauté the mushrooms 3-5 minutes or until tender. Stir in the flour and gradually add the vegetable broth, stirring until thickened. Gradually stir in the milk, cooking until bubbly.
3. Add the green beans and season with salt and pepper (if using). Transfer to a 2-quart baking dish and sprinkle with bread crumbs. Bake for 20 to 25 minutes.
Nutrition Facts (Per Serving)
Exchanges: Carbohydrate 1
Calories from Fat: 10
Total Fat: 1g
Saturated Fat: 0g
Total Carbohydrate: 17g
Dietary Fiber: 4g
Copyright 2007: American Diabetes Association
From "Holly Clegg's Trim & Terrific? Diabetic Cooking"
Reprinted with permission from The American Diabetes Association.
To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org.