- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon salt
- pepper to taste
- 1 cup non-fat or 1% milk
- 2 cups frozen green beans
- 2 cups cooked new potatoes
- 1⁄2 cup sliced mushrooms
Heat oil in a small saucepan; blend in flour.
Slowly add basil, rosemary, salt, pepper, and milk.
Cook and stir constantly until thickened.
Add beans, potatoes, and mushrooms and heat through.
Refrigerate leftovers within 2 hours.