Ingredients
1 package (16 ounces) frozen cut green beans1 medium onion, chopped1 garlic clove, minced1 teaspoon butter1/2 pound fresh mushrooms, chopped1 can (12 ounces) fat-free evaporated milk1/4 cup all-purpose flour1/2 cup fat-free milk1 teaspoon reduced-sodium soy sauce1/2 teaspoon salt1/4 teaspoon poultry seasoning1/8 to 1/4 teaspoon pepperTOPPING:2 cups sliced onions1 teaspoon butter1/2 cup soft bread crumbs
Preparation
Place beans in a microwave-safe dish. Cover and cook on high for 7-9 minutes or until tender; drain.
In a large nonstick skillet, cook onion and garlic in butter over medium heat until tender, about 4 minutes. Add mushrooms; cook until softened. Reduce heat to medium-low; gradually stir in evaporated milk. Combine flour and milk until smooth; gradually stir into mushroom mixture. Add the soy sauce, salt, poultry seasoning and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beans. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 15 minutes.
Meanwhile, for topping, in a small nonstick skillet, cook onions in butter over medium-low heat until golden brown. Add bread crumbs; cook until dry and golden brown. Sprinkle over casserole. Bake 7-10 minutes longer or until heated through and topping is browned. Let stand for 10 minutes before serving.
