Ingredients
- Onion Topping:
- ½ tsp. canola oil
- 1 large onion, thinly sliced
- ½ cup breadcrumbs
- Sauce :
- 2 cups skim milk
- 6 black peppercorns
- 1 bay leaf
- Pinch nutmeg
- Filling:
- ½ tsp. canola oil
- 1 small onion, finely chopped
- ½ lb. mushrooms, sliced
- 1 clove garlic, minced
- ¼ cup flour
- ¼ cup reduced-fat sour cream
- ½ tsp. salt
- ½ tsp. pepper
- 2 cups green beans
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Instructions
- Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden (30 minutes). Toss with breadcrumbs and set aside.
- While onions cook, combine sauce ingredients in a medium saucepan and heat over low until steaming. Remove from heat, let stand for 5 minutes and strain, discarding bay leaf and peppercorns.
- Preheat oven to 425ºF.
- Heat oil in a large saucepan over medium heat. Add chopped onion and cook, stirring often, until golden (3-4 minutes). Add mushrooms and garlic and cook, stirring, until tender (5-6 minutes).
- Sprinkle flour over the vegetables and cook until it smells nutty (1 minute). Slowly pour in the milk, stirring constantly. Bring to a boil, stirring. Reduce heat to low and cook until thickened (1-2 minutes). Remove from heat. Whisk in sour cream, salt, and pepper.
- Spread green beans evenly over the bottom of a shallow 2-quart baking dish. Pour the sauce over the top and sprinkle with onion topping. Bake until bubbling (15-25 minutes).