Yield: Serves 4 (serving size: 1 cup)
We’ve given the classic casserole an upgrade by swapping sodium-heavy canned soup for a rich and chunky homemade mushroom sauce. For bean blanching instructions, see the note on the recipe at left.
Ingredients
- 12 ounces haricots verts
- 2 tablespoons canola oil
- 3 cups sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 tablespoon all-purpose flour
- 1 cup unsalted chicken stock
- 2 tablespoons heavy cream
- 1/2 teaspoon black pepper
- 3/8 teaspoon kosher salt
- 1/4 cup whole-wheat panko
- 3 tablespoons grated Parmesan cheese
- Cooking spray
Nutritional Information
- Calories 171
- Fat 11g
- Satfat 3g
- Unsatfat 7g
- Protein 6g
- Carbohydrate 16g
- Fiber 4g
- Sugars 5g
- Added sugars 0g
- Sodium 254mg
- Calcium 7% DV
- Potassium 11% DV
- Calories 171
- Fat 11g
- Satfat 3g
- Unsatfat 7g
- Protein 6g
- Carbohydrate 16g
- Fiber 4g
- Sugars 5g
- Added sugars 0g
- Sodium 254mg
- Calcium 7% DV
- Potassium 11% DV
How to Make It
Trim and blanch haricots verts; place in an 11- x 7-inch baking dish. Heat canola oil in a large skillet over medium-high. Add sliced fresh mushrooms and chopped onion; cook until browned, 6 to 8 minutes. Add all-purpose flour; cook, stirring constantly, 1 minute. Add unsalted chicken stock, heavy cream, black pepper, and kosher salt; cook, stirring, until thick and smooth, 1 to 3 minutes. Spoon over haricots verts; sprinkle with whole-wheat panko and grated Parmesan cheese. Spray with cooking spray; broil until golden brown, 1 to 2 minutes.
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