1 tbsp. plus 1 tsp. reduced calorie butter (tub)
1 c. sliced mushrooms
1/4 c. diced onion
1 tbsp. plus 1 tsp. all-purpose flour
1/2 tsp. salt
Dash pepper
1 c. skim milk
1 pkg. (9 oz.) frozen French style green beans, cooked according to pkg. directions (about 2 c.)
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 and 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; 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.