Source: dLife

A delicious, lighter version of the classic green bean casserole.

Servings

0.5 cup Milk, evaporated, with add vitamin A, canned
3 tbsp whole wheat flour
0.12 tsp white pepper
1 lb fresh green beans , french cut
0.5 cup low sodium chicken broth
1 cup canned mushroom slices, drained
3 tbsp sliced almonds , toasted
1 small onions , very thinly sliced and separated into rings (yellow)
0.25 cup grated Parmesan cheese
0.5 cup whole wheat breadcrumbs
1 cooking spray

1 Preheat oven to 350°F.
2 In jar with tight fitting lid, add evaporated milk, flour, and pepper. Tighten lid and shake until smooth.
3 In large saucepan, add green beans and broth. Bring to boil. Reduce heat to medium, cover, and cook for about 5 minute.
4 Shake milk mixture and add to pot, stirring constantly. Continue to cook 2 minutes, stirring occassionally.
5 Remove from heat and stir in mushrooms and almonds.
6 Coat shallow 1 quart casserole dish or 9" deep dish pie pan with cooking spray. Spread green bean mixture evenly in dish.
7 In small bowl, blend Parmesan cheese and bread crumbs.
8 Layer onion rings on top of green beans. Sprinkle Parmesan cheese mixture on top.
9 Coat top lightly with cooking spray.
10 Bake 30 minutes.
11 Remove from oven, let stand 5 minutes. Serve.