CRUMB-TOPPED GREEN BEANS & MUSHROOMS
 
 
    1       pk           16 oz Frz. cut green beans
                         -thawed
    2       c            Sliced fresh mushrooms
      1/4   c            Finely chopped onion
    2       tb           Water
      1/4   ts           Salt
      1/8   ts           Pepper
    1       tb           Butter or low cal margarine
    1       tb           Olive oil
    1       c            Fresh white bread crumbs
    1       t            Dried basil leaves

   1. In a large nonstick skillet, over medium heat, cook
   green beans, mushrooms and onion in water for 3-4
   minutes or until crisp-tender and moisture evaporates.
   Stir in salt and pepper. Place in serving dish; keep
   warm.
  
   2. In the same skillet, melt margarine or butter in
   oil. Add bread crumbs and basil; cook and stir over
   medium-high heat until light brown. Serve over
   vegetables.
  
   TIPS: To quickly thaw vegetables, place in a colander;
   rinse with warm water until thawed