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Wednesday, November 26, 2014

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
(9-ounce) packages frozen French-style green beans, thawed and drained
1 1/2 cups herb-seasoned stuffing mix
2 teaspoons margarine, melted
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.

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