Lightened Green Bean Casserole Recipe #4367
classic thanksgiving dish, this replaces the heavy in fat cream of mushroom soup version. Ok, this is my recipe. I made it for Thanksgiving 2002 and I was also extremely disappointed. I originally got it from Cooking Light, and made it a few years ago. I loved it back then, but this year it just didn't work. Not sure what is wrong...
40 min | 40 min prep
SERVES 8
- 1/4 cup onion, finely chopped
- 2 tablespoons flour
- 1 cup skim milk
- 1/2 cup lowfat swiss cheese, shredded
- 1/2 cup low-fat sour cream
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 (8 ounce) packages frozen French style green beans, thawed drained
- 1 1/2 cups herb seasoned stuffing mix
- 2 teaspoons margarine, melted
- 1 egg white, lightly beaten
- coat medium saucepan with cooking spray and place over medium heat until hot.
- add onion, saute 5 min.
- add flour, and cook 1 min, stirring constantly.
- gradually add the milk, stirring until blended.
- stir in the cheese, sour cream, sugar and salt, cook 5 min until thick and bubbly.
- place green beans in an 8 in square baking dish, pour sauce over.
- combine stuffing mix, margarine and egg white; and sprinkle over green beans.
- bake at 350 for 25 min.
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5 stars