Green Bean Casserole with Golden Shallots

Ingredients:

1 1/2 lb fresh green beans, trimmed and sliced on the bias
1 can Campbell's 98% Fat Free Cream of Mushroom soup
1/4 cup Breadcrumbs (I make my own from Orowheat Double Fiber Bread)
1 tsp white truffle oil
Salt and freshly ground pepper

1 shallot, sliced thin
Olive oil to deep-fry

Directions:

Preheat oven to 375.

Place the sliced shallot in a small saucepan with just enough vegetable oil to cover. Turn the heat on low and slowly bring
the oil to a simmer. Maintain at a constant simmer until shallots are brown, about 20 minutes. Drain on paper towels.

While the shallots are frying, bring a large pot of salted water to the boil. Boil the green beans until just tooth-tender,
about seven minutes. Drain.

In a large mixing bowl, toss the beans with the cream of mushroom soup. Add truffle oil and black pepper. Taste and
adjust truffle oil and seasoning if necessary.

Transfer beans to a small casserole dish, and top with breadcrumbs. Bake until breadcrumbs are golden brown, about 15 minutes.

Remove from oven, and top with sprinkling of deep-fried shallots. Serve immediately.

Servings - Makes 8 servings
Per serving = 1/2cup= POINTS® value 2*