Green Bean Casserole (Low Fat)

Ingredients

• 1 16-oz Bag of Frozen Green Beans
• 1/2 Tsp Salt


• 1 8-oz Carton of Button Mushrooms Sliced
• 1 Medium Onion Chopped
• 1/2 Tabelspoon Smart Balance Light Butter
• 1/2 Tablespoon Canola Oil


• 3 Tablespoons All Purpose Unbleached Flour
• 1/4 Cup Nutritional Yeast
• 1 - 3/4 Cups of Rice Milk
• 2 Tablespoons Less Sodium Soy Sauce
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon Salt
• Light Sprinkle of Nutmeg


• 1/2 Cup Fat Free Japanese Panko Breadcrumbs
• 2 TBS Dried Onion Flakes
• 1/2 Teaspoon Canola Oil

Directions

Preheat Oven to 350 Degrees.

Cover beans with water in sauce pan, add the 1/2 teaspoon of salt and cook on medium heat for 6-8 minutes and drain out water.

In a skillet on medium-high heat saute mushrooms and onions in butter and canola oil until lightly browned. Set aside.

In a food processor blend: flour, nutritional yeast, lemon pepper, onion powder, garlic powder, soy sauce, salt, nutmeg and rice milk for 1 minute. Pour into skillet with mushroom and onions and cook until slightly thickened. Then mix drained green beans into gravy.

Spray or brush 1-1/2 quart casserole dish with canola oil and pour mixture into dish

In a bowl mix together ingredients for topping using your hands to fully incorporate. Spread topping onto casserole and mist with canola oil.

Bake in preheated oven for 25-30 minutes. Keep a check to make sure it doesn't over brown and if it does cover with foil for the remaining cooking time.

Let rest for 5 minutes after it has been removed from the oven.