Creamy Green Beans & Potatoes
This rich and satisfying side dish keeps it light with the addition of skim milk.

Temperature: | Medium heat |
Serving size: | 1/2 cup |
Prep time: | 30 minutes |
Cook time: | 20 minutes |
Total time: | 50 minutes |
Equipment: | Large saucepan |
Utensils: | Mixing spoon Measuring cups and spoons |
Ingredients
2 cups frozen green beans
2 tablespoons olive oil OR vegetable oil
1 tablespoon corn starch
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup low-fat milk
1/2 cup mushrooms, sliced
2 cups small potatoes, roasted and quartered
Instructions
- Before you begin, wash your hands, surfaces, produce, and utensils.
- Cook frozen green beans according to package directions. Set aside.
- Heat oil in a large saucepan on medium heat, stir in corn starch until evenly blended for three to four minutes.
- Slowly add basil, rosemary, salt, pepper, milk, and mushrooms stirring constantly until mixture has thickened, about five minutes.
- Add green beans and potatoes and stir until heated through, and mushrooms have fully cooked.
Tips
- If you don’t have corn starch in your pantry, try using 2 tablespoons of flour instead!
Ingredients

What goes in Creamy Green Beans & Potatoes?




