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.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

171 calories; fat 11g; saturated fat 3g; protein 6g; carbohydrates 16g; fiber 4g; sugars 5g; sodium 254mg.
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