Microwave beans in microwaveable bowl on HIGH 6 min.
Meanwhile, melt butter in large skillet on medium heat. Add shallots; cook 5 to 7 min. or until golden brown, stirring occasionally. Remove 1/4 cup shallots; reserve for later use. Add cream cheese and gravy to remaining shallots in skillet; cook on low heat 2 to 3 min. or until cream cheese is completely melted, stirring constantly. Remove from heat. Stir in milk and 1/2 cup Parmesan.
Add beans to cheese sauce; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
Top with nuts, reserved shallots and remaining Parmesan.
Bake 30 min. or until heated through.
For a festive touch, top with 1/2 cup dried cranberries along with nuts, reserved cooked shallots and remaining Parmesan before baking as directed.
This easy-to-make side can be assembled ahead of time. Refrigerate up to 2 days before topping with the nuts, remaining Parmesan and reserved shallots and baking as directed, increasing the baking time if necessary until casserole is heated through.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.