This recipe involves a homemade white sauce rather then canned cream of mushroom soup, which cuts the sodium tremendously without sacrificing taste.
To bag this plant based, employ a milk replace.
Selection of servings
3 teaspoons olive oil, divided
1 medium onion, thinly sliced
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 tablespoons water
1 1/2 cups sliced mushrooms
3 tablespoons flour
1/2 teaspoon dried ground thyme
1 1/2 cups hover milk
1 pound contemporary green beans, trimmed and minimize into 1-inch pieces
1/3 cup contemporary whole-grain bread crumbs
Warmth oven to 350 F.
Warmth a mighty skillet over low warmth and add 2 teaspoons of olive oil. Add sliced onion and saute for 15 to 20 minutes, stirring often, till onions are golden. Select onions from skillet and space apart.
Add the final 1 teaspoon of olive oil, chopped onion and garlic to skillet and cook dinner for 2 to three minutes. Add water and mushrooms, cooking for a extra 5 minutes. Sprinkle flour and thyme over combination and mosey. Frequently mosey within the milk. Expand warmth to medium and mosey constantly till the sauce thickens.
To cook dinner the green beans, boil for 8 to 10 minutes in water. (Or, to set time, cook dinner the beans with 2 tablespoons of water, lined within the microwave on excessive for 5 minutes.)
Drain beans and space apart. Spray a 2-quart casserole with cooking spray and arrangement the green beans within the casserole. Pour the mushroom sauce over the green beans. Prime with the sauteed onion slices and contemporary bread crumbs. Bake for 15 minutes, or till the discontinuance is golden brown.