This delightfully fresh green bean oven bake is a low fat version of a traditional favourite, yet it lacks none of the flavour. It’s an ideal recipe for diabetics or those wanting to watch their dietary intake, as well as vegetarians.
- 680g fresh green beans, trimmed
- 2 tbsp butter
- 3 tbsp plain flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups fat-free milk
- 1 tbsp canola oil
- 2 large onions, halved and sliced (2 cups)
- 4 cloves garlic, minced
- 1 1/2 cups sliced fresh mushrooms
- 1 cup white bread crumbs
- Preheat oven to 190C. In a large saucepan, cook green beans in lightly salted boiling water for 10 minutes; drain and place in a 2-litre rectangular baking dish; set aside.
- In a medium saucepan heat butter over medium heat. Stir in flour, dry dressing mix, salt and pepper until combined. Whisk in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
- In a large skillet heat oil over medium heat. Add onions and garlic; cook and stir for 4 to 5 minutes or until tender and starting to brown. Remove 1/2 cup of the onion mixture; set aside.
- Add mushrooms to skillet and cook about 5 minutes or until tender. Stir into sauce mixture. Pour over beans in dish; toss with tongs to coat.
- In a small bowl, stir together reserved onion mixture and bread crumbs. Sprinkle bread crumb mixture over bean mixture in casserole. Bake, uncovered, for 25-30 minutes or until heated through.