- 1/2 cup buttermilk
- 1/2 cup plain dry bread crumbs
- 1 onion, chopped
- 1/2 pound mushrooms, rinsed and sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 cup unbleached all-purpose flour
- 3 cups 1% low-fat milk
- 1 (16 ounce) package frozen French cut green beans
- Preheat the oven to 500 degrees F. Coat a medium sheet with nonstick spray.
- Place the buttermilk in a shallow bowl. Place the bread crumbs in another shallow bowl. Dip the onion rings into the buttermilk, then dredge in the bread crumbs and place on the baking sheet. Coat lightly with nonstick spray. Bake for 20 minutes, or until tender and golden brown.
- Meanwhile, coat a medium saucepan with nonstick spray. Set over medium heat. Add the mushrooms, chopped onion, thyme, and salt. Coat with nonstick spray. Cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms give off liquid. Sprinkle with the flour. Cook, stirring, for 1 minute. Add the milk. Cook, stirring constantly, for 3 to 4 minutes, or until thickened. Add the green beans. Stir to mix.
- Reduce the oven temperature to 400 degrees F . Pour the bean mixture into the prepared baking dish. Scatter the onion rings over the top. Bake for 25 to 30 minutes, or until hot and bubbly.