Low-fat green bean casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| ¼ | cup | Finely chopped onion |
| 2 | tablespoons | Flour |
| 1 | cup | Skim milk |
| ½ | cup | Shredded reduced fat Swiss |
| .cheese | ||
| ½ | cup | Low fat sour cream |
| 1 | teaspoon | Suagr |
| ½ | teaspoon | Salt |
| 2 | 9 oz. packages frozen French | |
| .style green beans, thawed | ||
| & drained | ||
| 1½ | cup | Herb seasoned stuffing mix |
| 2 | teaspoons | Margarine, melted |
| 1 | Egg white, lightly beaten | |
Directions
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 constrantly.
Place green beans in an 8 inch square baking dish; pour the sauce over the beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well and sprinkle over green bean mixture. Bake at 350F for 25 minutes or until thoroughly heated. Serving size - ½ cup.
Calories per serving: 139; protein 6.9 gm; fat 4.7 gm; carb 18.7 gm; fiber 2⅒ gm; chol 11 mg; iron ⅘ mg; sodium 382 mg; calc 169 mg.
Source: Cooking Light magazine Nov/Dec 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120