Cheesy Vegetable Casserole
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 teaspoon minced garlic
- 2 cups fresh kale, chopped
- 1 cup mushrooms, sliced
- 1 (10-ounce) bag frozen green beans, thawed
- 2 tablespoons butter
- 2 tablespoons whole wheat flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup light sour cream
- 2 cups 2% sharp Cheddar shredded cheese
- 1 cup whole wheat Panko crumbs
Preheat oven to 350° F. Spray a 1.5- or 2-quart baking casserole with non-stick cooking spray.
In a large skillet, heat olive oil and add onions and garlic. Cook until onions are tender (about 5 to 10 minutes).
Add kale and mushrooms to skillet for another 5 minutes or until kale softens.
Add thawed green beans, butter and flour and stir until flour dissolves.
Add sugar, salt, sour cream and cheese. Stir until well mixed.
Place vegetable mixture in casserole dish and sprinkle with Panko crumbs.
Bake for 25 to 30 minutes.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.