8 servings 1 Better Balance Bite/Blue Point
Calories 91 Fat 2g Carbs 15.9g Protein 4g
Ingredients
· Cooking spray
· 1 Tbsp light butter, melted
· 1/3 cup panko breadcrumbs
· 1/4 cup (1/2 oz) grated Parmesan cheese
· 1 Tbsp dried parsley OR 2 Tbsp chopped fresh parsley
· 1 (10 1/2 ounces) can 98% fat-free cream of mushroom OR cream of chicken soup
· 1/2 cup unsweetened almond milk
· 1 teaspoon Worcestershire OR soy sauce
· 2 pounds fresh green beans, trimmed (see notes)
· 2 small shallots or 1 large shallot, halved lengthwise and thinly sliced (see notes)
· 8 ounces mushrooms, sliced
· 1/2 tsp salt, plus more to taste
· 1/4 tsp pepper, plus more to taste
Instructions
1. Position a rack in the upper third of your oven and preheat to 350°F. Coat a 9”x13” broiler-safe baking dish with cooking spray.
2. In a small bowl, stir together the light butter, Panko, Parmesan, and parsley. Set aside.
3. In a small bowl or a measuring cup, mix together the soup, almond milk, and Worcestershire (or soy) sauce.
4. Bring a large pot of water to a boil. As the water comes to a boil, add cold water to a large bowl, then add at least 1 cup of ice. Place the beans in the boiling water, cooking until crisp-tender, about 3 minutes. (If you prefer “softer” green beans, go to about 4 minutes.) Immediately transfer them from the boiling water to the ice bath (cold water) to stop the cooking. After 1 minute, drain the beans and transfer to a clean tea towel or a couple of layers of paper towels. Lightly pat dry.
5. Coat a large skillet with cooking spray and set over medium heat. Add the shallots and mushrooms. Sprinkle over the 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring frequently, until the shallots are soft and golden and the mushrooms have browned and lost their liquid, about 15 minutes.
6. Add the soup mixture to the pan, whisking to incorporate with the veggies. Cook about 3 minutes. Taste for seasoning and add salt and/or pepper to taste.
7. Transfer the green beans to a large bowl and toss with the mushroom sauce to fully coat them. Pour into your prepared baking dish and sprinkle the breadcrumb mixture across the top.
8. Cover the baking dish with a lid or foil. Bake about 20-25 minutes.
9. Remove the lid or foil and broil until bubbling and the breadcrumbs are lightly brown, 2-3 minutes. WATCH CLOSELY AS IT BROILS SO IT DOESN’T BURN!
10. Let stand 10-15 minutes before serving.
Notes
· You can replace the fresh green beans with 6 cups of frozen green beans, thawed, or 3 (14 oz) cans, drained.
· You can replace the shallots with 1 medium onion, thinly sliced.
· If the mushroom sauce becomes too thick, thin it out with a splash or two of almond milk.
· If the mushroom sauce is too thin, thicken with a tablespoon or 2 of nonfat Greek yogurt.
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