8 cups cut fresh green beans (about 2 pounds) Or frozen green beans
1/2 pound sliced fresh mushrooms
2 tablespoon butter
2 tablespoons flour
1 teaspoon dried minced onion
1/2 teaspoon pepper
1/2 cup fat free milk
1 cup reduced fat sour cream
1 teaspoon Worchestershire sauce
1-1/2 cups shredded reduced fat Swiss Cheese Or Montery Jack Cheese
1/3 cup slivered almonds
1/3 cup crushed cornflakes
1 tablespoon butter, melted
Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook 3-5 minutes or until crisp tender; drain and set aside. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper untl blended. Gradually stir in milk. Bringing to boil; cook and stir for 1-2 minutes or untl thickend. Remove from the heatl stir in the sour cream and Worcestershire sauce. Stir in beans and cheese untl blended. Transfer to an 11x7 baking dish coated with with cooking spray (dish will be completely full) Combine topping ingredients; sprinke over the top. Bake, uncovered, at 400 degrees for 12-16 minutes or untl bubbly and heated through.
Not a NESTLÉ®-tested recipe.