Green Bean & Mushroom Casserole

I slightly adapted this from Budget Bytes.  It was just a couple of substitutions to make it just a little more healthy.  My roommate, Katie, described this all "mushroom stuffing deliciousness" although she was a little wary of the texture before actually tasting it.  Ill take that as a seal of mouth watering approval.

Yields 6 servings.
141 calories per serving.

INGREDIENTS

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

DIRECTIONS

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.