Cheesey green bean casserole - butter busters^
12 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | eaches | Llb fresh green beans, cooked and drained |
| 4 | teaspoons | Liquid Butter Buds or fatfree chicken broth |
| 4 | teaspoons | Flour |
| ½ | teaspoon | Lite salt, optional |
| ½ | teaspoon | Ground pepper |
| 2 | teaspoons | Sugar |
| **OR** | ||
| 1 | each | Pk Sweet 'n Low |
| 2 | cups | Mock Sour Cream or fatfree sour cream |
| 1 | medium | Onion, grated |
| 1 | cup | Nonfat Cheddar cheese |
| 1 | cup | Nonfat grated mozarella cheese |
| 1 | cup | Corflakes cereal, crushed |
| **MOCK SOUR CREAM** | ||
| 1 | each | Pk (16oz) nonfat cottage cheese |
| 2 | eaches | Tb lemon juice |
| 2 | eaches | Tb plain nonfat yogurt |
Directions
Mock Sour Cream: Blend all ingredients in a blender until smooth.
Combine liquid Butter Buds, flour, salt, pepper and sugar over low heat in a medium saucepan. Stir in Mock sour cream and grated onion.
Stir green beans into sauce. Layer green beans and sauce into a 9 x 13" glass casserole that has been sprayed with a nonstick cooking spray. Next sprinkle part of both cheeses over green bean mixture.
Repeat layers ending with cheese on top. Sprinkle crushed cornflakes on top with remaining cheese. Bake at 350F. for 20-30 minutes. Per sugar serving: 133 cal., 0.3g ft (2%), 0mg chol., 4g fiber, 9g pro., 19g carb., 160mg sod. Per S&L serving: 131 cal., 18g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95