A Better Green Bean Casserole

How many of us grew up with that infamous green bean casserole?? I certainly did. My mom made it every Easter and we devoured it. However, everything in that dish came from a can. Today we all know that canned is not the best option for many of us. Canned foods have too much salt and fat, preservatives,little nutritional value, not to mention the strange things that are in the canning materials themselves. I challenged myself to come up with a green bean casserole that would taste better and not cause a rash. This dish is so good that you will want to make time to prepare it for your next special meal.

Serves 8

2 pounds of fresh green beans with the ends trimmed
10 oz fresh mushrooms, sliced
1 large onion, thinly sliced
2 large shallots, thinly sliced
2 cloves garlic, minced
2 cups shredded swiss cheese
2 cups lowfat milk
1 cup fat-free half and half
1/4 cup butter or margarine
1/4 cup flour
pinch of nutmeg
2-3 cups canola oil(for frying)
2 tablespoons olive oil
salt and pepper

In a medium sauce pot heat the canola heat until the handle of a wooden spoon creates bubbles when inserted into the oil. Add the onion and the shallots and fry stirring occasionally until they turn a medium brown. This will take about 15-20 minutes. When the onions have browned, remove them from the oil with a spider and lay them on a plate that has been lined with a paper towel. Sprinkle immediately with salt and set aside to cool. Meanwhile, place the beans into another pot, fill the pot with water until the beans are just covered. Season with salt and bring to a slow boil. Cook the beans for 5 minutes, drain in a colander and rinse in cold water until the beans are cool to the touch. This will stop the cooking process. Spray a 2 quart baking dish with cooking spray and place the cooled beans into the dish. In a skillet, heat 2 tablespoons olive oil over medium/high heat. Add the mushrooms but do not stir. Leave them alone for about 3 minutes. This will allow the mushrooms to brown without having them release their water. Stir to flip the mushrooms and let them brown on the other side for 3 more minutes. In the last minute of cooking, add the garlic and stir to combine. Turn off the heat and add the mushrooms to the beans. Season the beans and mushrooms with salt and pepper. Toss the coat. Melt the butter or margarine in a medium sauce pot. Add the flour and whisk to combine. Let the flour cook in the butter for 1 minute. Slowly whisk in the milk and half and half until the mixture is smooth with no lumps. Season with salt and pepper. Add the pinch of nutmeg. Stir until the mixture begins to boil and has thickened enough to coat the back of a spoon. Turn off the heat and add the cheese. Whisk until the cheese is combined and melted. Pour it over the veggies in the baking dish and toss to coat. Top with the cooled onions. Heat the oven to 350 and bake uncovered for 15-20 minutes. If the casserole has been in the frig, bake for 35-40 minutes or until the casserole is hot and bubbly.