Yields 6 servings.
141 calories per serving.
2 cans green beans
4 tbsp margarine, divided
1 small onion
8 oz mushrooms, sliced
1/4 tsp thyme
1/8 tsp salt
2 tbsp flour
1 c vegetable broth
2 tbsp parmesan cheese, shredded
1 c panko
Preheat the oven to 375.
Spray a 9x9 cooking pan with cooking spray.
Dice the onion & cook over medium heat in a large pan with 2 tbsp of margarine until they are tender.
Add the mushrooms to the skillet & add salt & thyme.
Cook until the moisture from the mushrooms has mostly evaporated.
Add flour to the skillet and cook for 2 minutes.
Add the veggie broth and stir until flour has dissolved.
Allow mixture to simmer and whisk in 1 tbsp of parmesan.
Add the green beans, stir to combine & remove from heat.
Meanwhile, melt the other 2 tbsp of margarine in a bowl.
Add panko and parmesan & stir to combine.
Add the mushroom mixture to the baking pan.
Top with panko mixture.
Bake for 30 minutes.