1/2 cup buttermilk
1/4 cup whole wheat bread crumbs
1/4 cup ground walnuts
1 onion, sliced 1/4 thick
1/2 cup baby bella or cremini mushrooms, sliced
1 onion, chopped
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 cup whole wheat flour
3 cups 1% milk
1 bag (16 oz) frozen French style green beans, thawed and drained
Preheat oven to 500* Coat a medium baking sheet and a 9×13 inch baking dish with nonstick cooking spray.
Place the buttermilk into a shallow bowl. Place the breadcrumbs and walnuts into another shallow bowl and stir to combine. Separate the sliced onion into rings Dip the onion rings into the buttermilk, then dredge in the bread crumb mixture. Place on prepared baking sheet, and spray tops with cooking spray. Bake for 20 minutes or until tender and brown.
Meanwhile, heat a medium saucepan coated with cooking spray over medium heat. Add the mushrooms, chopped onion, thyme, and salt. Spray top of mixture with cooking spray. Cook, stirring occasionally, for 4 minutes or until the mushrooms release their liquid. Sprinkle with the flour and cook, stirring until thickened. Add the green beans and stir to combine.
Reduce the oven temperature to 400*. Pour the bean mixture into the 9×13 baking dish. Scatter the onion rings over top. Bake for 25 minutes or until hot and bubbly.
Recipe from The South Beach Cookbook