Delightfully Light Green Bean Casserole
Recipe from Midwest Living

Cut the fat and calories in this side dish casserole by using reduced fat soup and a topping of onions and bread crumbs.



by 1  person


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Ingredients
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    1/2  cup 
    finely chopped onion (1 medium)
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    2   tablespoons 
    margarine
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    1/3  cup 
    fine dry bread crumbs
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    1  10 3/4 ounce can 
    reduced-fat and reduced-sodium cream of mushroom soup
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    1/4  cup 
    slivered almonds
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    1/4  cup 
    roasted red sweet peppers, chopped, or one 2-ounce jar diced pimiento, drained
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    3  9  ounce package 
    frozen French-cut green beans, thawed and drained

Directions
1.
In small saucepan, cook onion in margarine till tender. Remove from heat. Stir in bread crumbs. Toss to coat. Set aside.
2.
In a large bowl, combine soup, almonds, roasted red pepper, salt and black pepper. Stir in green beans. Transfer to a 2-quart casserole. Sprinkle with onion-crumb mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 161, Fat, total (g) 8, chol. (mg) 13, sat. fat (g) 3, carb. (g) 20, fiber (g) 5, pro. (g) 5, vit. A (IU) 729, vit. C (mg) 34, sodium (mg) 465, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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Green Bean Casserole
Green Bean Casserole

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.

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