Green Bean and Carrot Casserole

  • Yield: 8 servings


Green Beans and Carrots:
-- Water
-- Salt, to taste
2pounds fresh green beans, ends trimmed
2medium carrots, peeled and thinly sliced
-- White Sauce:
1tablespoon soy butter or butter
1medium onion, chopped
1tablespoon flour
3cups soy milk or 2 percent milk
-- Salt and fresh-ground black pepper, to taste
Crumb Topping:
1-- red bell pepper, cored, seeded and sliced in rings
1cup corn flakes or crushed Ritz crackers
1teaspoon paprika


  1. To make beans and carrots: Bring a large (5 1/2-quart) pot of water to boil with a pinch of salt. Add green beans and cook 3 minutes before adding carrots. Boil an additional 2 minutes until tender. Drain well and rinse under cold water. Place in a mixing bowl.
  2. To make sauce: Preheat oven to 375F. Heat butter in a medium saucepan over medium heat until melted. Add onions and saute 5 minutes until lightly browned. Add flour and combine well. Add milk and stir in well. Bring to a boil, reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened and smooth. Season with salt and pepper. Mix sauce with green beans and carrots. Transfer mixture to a 2- to 3-quart casserole dish and spread evenly.
  3. To make topping: Arrange red pepper rings on top and scatter crushed cracker crumbs or corn flakes over peppers. Bake, uncovered, 35 to 40 minutes until top is browned lightly and green beans are heated through. Sprinkle with paprika.

Nutritional Info *per serving

  • Calories 108
  • Fat 3g
  • Saturated Fat .74g
  • Cholesterol 2mg
  • Sodium 69mg
  • Carbohydrate 17g
  • Fiber 6g
  • Sugars 6g
  • Protein 5g