Ingredients
2 teaspoons vegetable oil
1/4 cup chopped shallots
1 cup chopped mushrooms
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 ounces fat-free plain cream cheese
1 tablespoon balsamic vinegar
1 cup (8-fl-oz) Glucerna® Homemade Vanilla Shake
1 (16-ounce) package frozen French-style green beans, thawed and drained
3/4 cup seasoned stuffing mix, divided
Nonstick vegetable oil spray
Directions
- Preheat the oven to 350° F. Lightly mist a shallow 8-inch baking dish with nonstick vegetable oil spray.
- Heat the oil in a medium sauté pan over medium heat until hot; add the shallots and mushrooms and cook for 4 to 5 minutes until both vegetables are tender.
- Add the flour and cook for 30 seconds, stirring the entire time. Add the salt, pepper, cream cheese, and vinegar and stir to combine.
- Whisk in the Glucerna Shake and continue to stir until the sauce thickens, about 3 to 5 minutes. (Do not allow the sauce to come to a boil.)
- Add the green beans and 1/3 cup stuffing mix and mix to combine. Spoon the mixture into the prepared pan.
- Sprinkle the top with the remaining stuffing mix and spray the top of the casserole with nonstick vegetable oil spray.
- Bake for 25 minutes or until thoroughly heated. Serve warm.
| Serving Size 1/2-cup |
Amount Per Serving |
%DV* |
| |
Total Fat 2.5g |
4% |
| |
Saturated Fat 0g |
0% |
| Calories 120 |
Cholesterol 5mg |
1% |
| Calories from Fat 25 |
Sodium 370mg |
15% |
| |
Total Carbohydrate 17g |
6% |
| |
Dietary Fiber 3g |
11% |
| |
Sugars 4g |
|
| |
Protein 6g |
|
| Vitamin C 25% Calcium 10% Iron 10% |
© 2008 Abbott Laboratories