Green bean casserole is awesome, but it's also a caloric/fat nightmare and full of sodium. This recipe is from a Jenny Craig cookbook, and I actually prefer it to traditional green bean casserole made with a can of soup and french-fried onions. It is lightest as written, but I usually use real butter (and sometimes more than it calls for) and more shallots. Just watch the beans or they'll get too mushy.
2 tsp reduced calorie margarine (or you could just use butter)
2 large shallots, sliced and separated into rings
1 lb fresh green beans
1 cup chicken broth
1/8 tsp salt
1/4 cup freshly shaved parmesan cheese
1. Melt margarine/butter in a small nonstick skillet over medium-high heat. Add shallots and cook 20 minutes or until golden, stirring occasionally. Remove from heat and set aside.
Wash beans and remove ends. Place beans, chicken broth, and salt in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer 12-14 minutes or until beans are tender. Drain beans and stir in shallots. Transfer to a serving dish and sprinkle with cheese.
As recipe is written: 4 servings, 67 calories per serving (8.8 g carbs, 3.9 g protein, 2.6 g fat, 2.3 g fiber, 2 mg cholesterol, 171 mg sodium, exchange=2 veg, 2 WW pts).