Saturday, November 27, 2010

Thanksgiving - Green Beans with Mushrooms and Crisp Onion Crumbs

So many Thanksgiving foods are brown, white, or orange. I think this is why green bean casserole became a traditional food. We just wanted more color, right? The problem I have with green bean casserole is the cream of mushroom soup and I don't like it THAT much anyway. A few weeks before Thanksgiving, I saw this green bean recipe at my Weight Watchers meeting and thought it looked really good.

Not my picture - I got lazy about my picture taking as the day progressed. :) I really liked this dish and thought it was pretty easy. If you don't want to use bread crumbs, you could substitute something like crushed rice crackers or corn flakes. The flavor wouldn't be quite the same, but I bet it would be just as tasty.

Green Beans w/Mushrooms and Crisp Onion Crumbs
From Weight Watchers - 2 points per serving
Serves 8

2 Tbsp uns
alted butter, divided
3/4 cup(s) dried bread crumbs, panko (Japanese bread crumbs)
2 Tbsp dehydrated onion flakes, minced
3/4 tsp table salt, divided
2 spray(s) cooking spray
1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
1 pound(s) button mushrooms, thinly sliced


To make crumb topping, in a large, deep, nonstick skillet, over medium-low heat, melt 1 tablespoon of butter; add bread crumbs, onion flakes and 1/4 teaspoon of salt. Increase heat to medium and cook, stirring often, until lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.

Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until lightly golden and tender, about 6 minutes.

Add green beans, remaining tablespoon of butter and 1/2 teaspoon of salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer to a serving platter; sprinkle with crumbs. Yields about 1 cup of vegetables and 2 tablespoons of crumbs per serving.

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