Title: Crumb-Topped Green Beans and Mushrooms
Categories: Vegetable Bean
Yield: 7 Servings

1	pk	16 oz Frz. cut green beans thawed
2	c	Sliced fresh mushrooms
1/4	c	Finely chopped onion
2	tb	Water
1/4	ts	Salt
1/8	ts	Pepper
1	tb	Butter or low cal margarine
1	tb	Olive oil
1	c	Fresh white bread crumbs
1	ts	Dried basil leaves

1. In a large nonstick skillet, over medium heat, cook green beans, mushrooms and onion in water for 3-4 minutes or until crisp-tender and moisture evaporates. Stir in salt and pepper. Place in serving dish; keep warm.

2. In the same skillet, melt margarine or butter in oil. Add bread crumbs and basil; cook and stir over medium-high heat until light brown. Serve over vegetables.

TIPS: To quickly thaw vegetables, place in a colander; rinse with warm water until thawed.

Per serving: dietary exchanges: 2 vegetables, 1 fat Calories per serving: 80 cal. per 1/2 cup.

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120

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