Donna’s green bean casserole with homemade mushroom sauce
Give up the canned mushroom soup and substitute this easy homemade sauce.
It is just as tasty and it is almost fat-free.
1/2 tablespoon butter or margarine
1/2 cup finely chopped onion
4 ounces mushrooms, finely chopped
seasoned salt (e.g. Lawry’s) and pepper
2 tablespoons flour
1 cup fat-free chicken broth
2 teaspoons dry sherry
1/2 cup low fat sour cream
4 cups fresh green beans or 2 cans (15 ounces each) cut green beans, drained
Topping – (If desired substitute canned fried onions)
1 teaspoon butter or margarine
1/2 cup Panko bread crumbs (Japanese style bread crumbs)
dash seasoned salt
In a small skillet, heat butter. Add onions and cook until translucent. Add mushrooms and cook until tender. Sprinkle lightly with seasoned salt. In a shaker or jar with a cover, combine flour and chicken broth. Shake very well. Pour into skillet. Bring to a boil while stirring. Cook until mixture thickens. Add sherry and sour cream. Taste and adjust seasonings with more salt and pepper if desired. At this point the mixture can be combined with the beans but if you would like a smoother texture to the sauce, place it in a small food processor and process until smooth. (This is good for those that like the flavor of mushrooms but do not like the texture of the mushrooms.)
If using fresh beans, cook in boiling water just until tender crisp. Add cooked beans or canned beans to the sauce. Stir to mix. Spoon into casserole dish.
In a small skillet, heat butter. Add Panko bread crumbs and stir over medium heat until they are lightly brown and toasted. Add a dash of seasoned salt. Sprinkle over green beans. Cover and refrigerate until ready to serve.
When ready to serve, bake, uncovered, at 350 degrees until heated through.
Nutritional information per serving (6):
Fat, gm.: 1
Protein, gm.: 3
Carbs, gm.: 13
Cholesterol, mg.: 3
Fiber, gm.: 1.6
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