I grew up in the South, and Green Bean Casserole has always been a staple for us!  It usually has cream of mushroom soup, canned green beans and crispy onions on top!  I went on a search for a leaner version, and it was delicious!

You will need:

• raw Green Beans
• 2 1/2 cup skim milk
• 1 large onion
• 3 tbsp. flour
• salt and pepper
• 3 tbsp. olive oil
• cheese or bread crumbs!

Preheat oven to 425 degrees. Snap green beans and coat with 1 tbsp. olive oil and toss with salt and pepper.  Bake for 20-25 minutes.  Put a sauce pan on the stove top and heat to medium.  Add 2 tbsp. olive oil and diced whole onion.  Stir occasionally, and let onions sweat until translucent.  (They can even brown a little!)  Add flour, salt and pepper. Mix the flour in and cook for about a minute or so. Add milk. Bring the heat to high until the milk boils, then reduce to low to simmer.  Wait until the milk becomes creamy!  Place green beans and milk/onion mixture into a casserole dish, and top with cheese or bread crumbs.  (Make sure to add a little bit of butter or olive oil to the bread crumbs, if you are choosing to use them!  This will keep them moist!)  Broil in your oven for about 5-10 minutes or until the cheese melts or bread crumbs turn golden brown.  Viola!!

A little secret… its really really good the next day, reheated!