Mom’s Creamed Green Beans Cooking Healthy with a Microwave, pg 272 Freezes well
Here’s more “magic” starring my husband’s favorite vegetable, which has been the inspiration for so many recipes. Creamed veggies are truly cozy, old-fashioned comfort food--- and they’re just perfect for welcoming a loved one from the road. Serves 4
3 cups frozen cut green beans, thawed 1 (12-fluid-ounce) can Carnation Evaporated Fat Free Milk 3 tablespoons all-purpose flour 1/8 teaspoon black pepper ½ cup + 1 tablespoon shredded Kraft reduced-fat Cheddar cheese 6 tablespoons dried bread crumbs
Preheat convection oven to 350 degrees. Spray an 8-by-8-inch cake pan with butter-flavored cooking spray. Evenly arrange green beans in prepared pan. In a covered jar, combine evaporated milk, flour, and black pepper. Shake well to blend. Pour mixture into a medium saucepan sprayed with butter-flavored cooking spray. Stir in Cheddar cheese. Cook over medium heat for 5 to 6 minutes or until mixture starts to thicken and cheese melts, stirring constantly. Drizzle hot mixture evenly over beans. Sprinkle bread crumbs evenly over top. Lightly spray top with butter-flavored cooking spray. Bake in convection oven for 30 to 35 minutes or until mixture is hot and bubbly. Place pan on a wire rack and let set for 5 minutes. Divide into 4 servings.
Hint: Thaw green beans by placing in a colander and rinsing under hot water for 1 minute.
Each serving equals: HE: 1 ½ vegetable, ¾ fat free milk, ¾ bread, ¾ protein
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