Green Bean Casserole
Try this lightened version of a favorite side-dish casserole recipe. Mix the beans with lower sodium soup and yogurt and top with a mixture of bread crumbs and sauteed onions.
Recipe from Better Homes and Gardens
2 9 ounce package frozen French-style green beans
1/3 cup chopped onion
2 teaspoons margarine
3 tablespoons fine dry bread crumbs
1 10 3/4 ounce can lower-sodium condensed cream of mushroom soup
1/4 cup plain fat-free yogurt
2 tablespoons diced pimento
1/8 teaspoon pepper
Cook the green beans according to the package directions, except omit salt. Drain well.
Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.
Per Serving: cal. (kcal) 121, Fat, total (g) 6, chol. (mg) 3, sat. fat (g) 0.5, carb. (g) 15, fiber (g) 2, pro. (g) 4, vit. A (RE) 113.33, vit. C (mg) 12.99, sodium (mg) 330, calcium (mg) 111.06, iron (mg) 1.26, Starch () 0.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet