Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
Topping
- 1 tbsp butter, melted
- 1/2 cup panko whole wheat bread crumbs
- 1/4 cup toasted sliced almonds
- Pinch of salt
Casserole
- 4 tbsp butter
- 3 tbsp flour
- 2 cup 2% milk
- 1/2 tbsp lemon juice
- (can use a can cream of mushroom soup in place of the flour, milk and lemon juice)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 22.5 oz canned green beans
- 1/4 cup toasted sliced almonds
Instructions
- Preheat oven to 350 F.
- Spray 9 x 13 inch baking dish with cooking spray.
- Stir together topping ingredients in small bowl and set aside.
- Drain green beans and lightly squeeze or press between paper towels to remove excess water.
- Melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute, whisking constantly. Gradually add milk and continue to whisk until smooth. Add lemon juice and continue to whisk until thickened and bubbly. Remove from heat and add 1/2 tsp salt.
- Stir in green beans and 1/4 cup toasted almonds.
- Transfer mixture to baking dish. Sprinkle topping mixture over casserole.
- Bake about 30 minutes (top should be golden and crisp).
Nutrition Facts
- Number of Servings Per Container: 10
- Serving Size: 163g
- Calories: 150
- Total Fat: 12g, 15%
- Saturated Fat: 6g, 31%
- Trans Fat: 0g
- Cholesterol: 170mg, 57%
- Sodium: 640mg, 28%
- Total Carbohydrate: 5g, 0%
- Dietary Fiber: 2g, 0%
- Total Sugars: 1g
- Added Sugars: 0g, 0%
- Protein: 7g, 13%
- Vitamin D: 1mcg, 5%
- Calcium: 30mcg, 2%
- Iron: 0.74mg, 4%
- Potassium: 100mg, 3%