Vegetarian Green Bean Casserole

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Vegetarian Green Bean Casserole

 

Onion topping:

1/2 teaspoon vegetable oil

1 large onion, sliced

2 slices of bread, cut into cubes

 

Sauce and beans:

2 cups skim milk

6 black peppercorns

1 bay leaf

A pinch of ground nutmeg

1/2 teaspoon vegetable oil

1 small onion, minced

2 cloves garlic, minced

1/2 pound mushrooms, trimmed and sliced

1/4 cup all-purpose white flour

1/4 cup lowfat sour cream

Salt and pepper to taste

One 9-ounce package of frozen green beans (2 cups)

 

Onion topping:

In a large skillet, heat the oil and add the sliced onions. Cook for

30 minutes, stirring occasionally. When onions are translucent, remove

from heat and set aside.

In an oven heated to 350 degrees F, place the breadcrumbs (spread

evenly on a baking sheet) and toast for 5 to 10 minutes. Remove them

when lightly browned.

Sauce:

In a medium saucepan, combine the milk, peppercorns, bay leaf, and

nutmeg and heat over a low heat until steaming. Remove from heat and

let stand for 5 minutes. Strain into a measuring cup (discard the

peppercorns and bay leaf).

In a large saucepan, heat 1/2 teaspoon oil over medium heat. Add the

minced onions and garlic, and cook until the onions are golden.

Add the mushrooms and cook, stirring, until tender.

Sprinkle the flour over the vegetables and cook for another minute.

Slowly add the milk mixture, whisking constantly. Bring to a boil and

continue stirring.

Reduce heat and cook until thickened (about 1 minute).

Remove from heat and whisk in the sour cream. Season with salt and

pepper.

Spread the green beans evenly over the bottom of a shallow 2-quart

baking dish. Pour the sauce over the top. In a small bowl, toss

together the reserved onions and breadcrumbs, and spread over the

beans. Bake for 20 minutes (or until bubbling) at 425 degrees F.