Green Bean Casserole

This is a great "lighter" and in my opinion, tastier version than the cream of mushroom soup version

Ingredients

Vegetable cooking spray

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

1 cup skim milk

1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese

1/2 cup low-fat sour cream

1 teaspoon sugar

1/2 teaspoon salt

2 (9-ounce) packages frozen French-style green beans, thawed and drained

1 1/2 cups herb-seasoned stuffing mix

2 teaspoons margarine, melted

1 egg white, lightly beaten

Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar, and salt; cook 5 minutes or until thickened and bubbly, stirring constantly.

Place green beans in an 8-inch square baking dish; pour the sauce over beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350° for 25 minutes or until thoroughly heated.