Here’s a healthier version of a family side dish favorite. Thanks Hungry Girl!
Rockin’ Lean Bean Casserole
PER SERVING (1/8th of casserole): 100 calories, 2.5g fat, 436mg sodium, 16g carbs, 3.5g fiber, 4g sugars, 3g protein — PointsPlus® value 2*
Prep: 15 minutes
Cook: 55 minutes
Ingredients Two 16-oz. bags frozen French-style green beans, thawed, drained, and dried Two 10.75-oz. cans 98% fat-free cream of celery condensed soup One 8-oz. can sliced water chestnuts, drained 1 oz. (about 15 pieces) onion-flavored soy crisps, crushed Directions
Preheat oven to 325 degrees. Spray a casserole dish (a 2- to 3-quart rectangular one works best) with nonstick spray and set aside.
Make sure the green beans are thoroughly drained and completely dry — use a towel, if needed. Then place half of the green beans in the casserole dish.
Pour 1 can of the soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer. Cover with the remaining green beans and then top with the remaining can of soup. Evenly top with the remaining water chestnuts.
Bake in the oven for 45 minutes. Top with crushed soy crisps, and return the dish to the oven until crisps turn golden brown, about 10 minutes.
Enjoy!
MAKES 8 SERVINGS
Tags: family, recipes, green bean casserole, recipe of the week, side dishes,
