Vegetables are a key component to any healthy diet and something that should be included in holiday meals. This green bean casserole recipe from The South Beach Diet Cookbook is anything but basic or boring, and adds valuable nutrition to the dinner table.

Ingredients
½ cup buttermilk
¼ cup whole wheat bread crumbs
¼ cup ground walnuts
1 onion, cut crosswise into ¼ -inch thick slices and separated into rings
½ pound baby bella or cremini mushrooms, sliced
1 onion, chopped
½ tsp dried thyme
¼ tsp salt
¼ cup whole wheat flour
3 cups 1% milk
1 bag (16 ounces) frozen French-cut green beans, thawed and drained

Directions
Preheat the oven to 500 F. Coat a medium baking sheet and 13” x 9” baking dish with cooking spray.

Place the buttermilk in a shallow bowl. Place the bread crumbs and walnuts in another shallow bowl; stir to combine. Dip the onion rings into the buttermilk, then dredge in the bread crumbs and place on the prepared baking sheet. Coat the onion rings lightly with cooking spray. Bake for 20 minutes, or until tender and golden brown.

Meanwhile, heat a medium saucepan coated with cooking spray over medium heat. Add the mushrooms, chopped onion, thyme, and salt. Coat with cooking spray. Cook, stirring occasionally for four minutes, or until the mushrooms release their liquid. Sprinkle with the flour and cook, stirring, for one minute. Add the milk and cook, stirring constantly for three minutes, or until thickened. Add the green beans and stir to combine.

Reduce the oven temperature to 400 F. Pour the bean mixture into the prepared baking dish. Scatter the onion rings over the top. Bake for 25 minutes, or until hot and bubbly.

Yield
8 servings

Nutritional Information
Calories 110
Fat 3g
Protein 6g
Carbohydrate 15g
Dietary Fiber 2 g
Sodium 150 mg
Cholesterol 5 mg

» Ecollo Shop