1 tbsp. plus 1 tsp. reduced calorie butter
1 c. sliced mushrooms
1/4 c. diced onion
1 tbsp. plus 1 tsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
1 c. skim milk
1 pkg. (9 oz.) frozen French style green beans, cooked according pkg. directions
4 oz. cooked cod, haddock, flounder, or scrod fillets
1 English muffin (2 oz.), split in half & toasted
2 oz. Cheddar cheese, shredded

In 10 inch nonstick skillet heat butter until bubbly and hot; add mushrooms and onion; saute until onion is translucent. Sprinkle vegetables with flour, salt and pepper; stir quickly to combine, cook, stirring constantly for 1 minute. Continuing to stir, gradually add milk and bring just to a boil. Reduce heat and let simmer until mixture is smooth and thickened, stirring frequently. Stir in green beans and fish and cook until fish is heated through.

Set each muffin half on a flameproof plate; top each half with half of fish mixture and 1 ounce cheese. Broil until cheese is melted and lightly browned, about 1 minute.