Summery Green Bean Casserole Recipe

Ingredients:
-Cooking spray
-1 lb green beans, rinsed, trimmed and cut into 2-inch pieces
-2 tbsp plus 2 tsp extra-virgin olive oil, divided
-1 red onion, halved lengthwise and thinly sliced
-Scant 1/4 tsp sea salt, divided
-Fresh ground black pepper, to taste
-8 oz sliced button mushrooms
-1/2 tsp lemon-pepper salt-free seasoning (TRY: Mrs Dash Lemon Pepper Seasoning Blend)
-3 cloves garlic, chopped
-3 tbsp whole wheat-flour
-1 3/4 cups low-fat milk (not skim)
-1 1/2 tsp ground coriander
-1/4 tsp dried rosemary
-1/4 tsp dried thyme
-1/2 cup sliced sun-dried tomatoes
-1/4 whole-wheat panko (or rice crumbs)

Instructions:
ONE: Preheat oven to 425 degrees F. Mist a 2-quart baking dish with cooking spray.
TWO: Bring a large saucepan of water to a boil. Add beans and cover until water returns to a boil. Cook, uncovered, until tender-crisp, 5 to 6 minutes. Meanwhile, place a colander in the sink and fill a large bowl with ice water. Drain beans in colander and immediately add to ice water. Let sit for 10 minutes, then drain. (Beans may be cooked up to 1 day ahead; cover and refrigerate).
THREE: In a large skillet, heat 2 tsp oil on medium-low. Add onion, season with scant 1/16 tsp salt and pepper and cook for 15 to 20 minutes, stirring occasionally, until soft and golden brown. Transfer onion to a bowl. Coat skillet with cooking spray and bring to medium heat. Add mushrooms, lemon-pepper seasoning and scant 1/16 salt. Cook, stirring often, until golden brown, about 8 minutes; set aside.
FOUR: Add remaining 2 tbsp oil to saucepan used to cook beans and heat on medium-low. Add garlic and cook for 1 minute. Add flour and cook for 1 minute, stirring constantly. Increase heat to high and slowly whisk in milk. Bring to a simmer, whisking frequently. Reduce heat to medium-low and simmer until slightly thick, 4 to 6 minutes. Reduce heat to low and stir in 1/8 tsp salt, coriander, rosemary, thyme, tomatoes, beans and mushrooms. Mix well, adjusting seasoning as desired. Transfer mixture to prepared baking dish and cover evenly with a layer of onion, followed by a layer of panko.
FIVE: Bake until liquid is bubbling, 15 to 20 minutes. Let rest for 10 minutes and serve.

TIP: Step one through three may be done 1 day ahead. Simply cover and refrigerate until you're ready to cook. Increase baking time by 10 to 15 minutes.

Nutrients per 3/4 cup serving: Calories: 166, Total Fat: 8g, Carbs: 23g, Fibre: 5g, Sugars: 8g, Protein: 7.5g, Sodium: 266mg