It's not the holidays without....

Green Bean Casserole of course!

Some people find this yucky. Some people are tired of it. I never tire of it for I only have it during the holidays. So I look forward to it.

I wanted to have this for dinner, yet cut back some of the fat....yes I know green beans are vegetables and not normally have fat.....but this is another one of those evil side dishes with FAT and sodium.

Our family used cream or half and half and a can or two of the campbells mushroom soup....but the only fat in this beauty is those French's onion rings on top. I didn't bother looking at the content on the can. Somethings are better left alone and besides I wasn't eating the whole casserole, just a spoonful. Maybe next time I will try the recipes original version with sauteed onions and bread crumbs!

Lean Green Bean Casserole
adapted by Low Cal Diner

1 Package (16 OZ) Frozen Green Beans
1 Onion, chopped
1 Garlic Clove, minced
1 Teaspoon Margarine (I used smart balance)
½ Pound Fresh Mushrooms, chopped
1 Can (12 OZ) Fat Free Evaporated Milk
3T Flour
½ can of water (in milk can to thin out white if too thick)
¼ Teaspoon Poultry Seasoning
1/8 Teaspoon Pepper
1/2 tsp. salt

Topping: French's Onions Place beans in a microwavable bowl. Cover and cook on high for 7-9 minutes. Drain. In a skillet add the onions, garlic and margarine. Sauté until tender, 4 minutes. Add the mushrooms and cook until tender. Reduce heat to low, add in and stir until combined. Mix the milk and flour and add to the mushroom mixture. Add the remaining ingredients and cook for 2 minutes or until it thickens. Transfer to a 2-quart baking dish. Stir in the beans. Bake uncovered at 375° for 15 minutes. Add French’s onion rings and sprinkle over the casserole and bake for another 10 minutes.

Enjoy!