Lightened Up Green Bean Casserole Food
LIGHTENED GREEN BEAN CASSEROLE
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...
Provided by Malarkey Test
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 83.8, Fat 3.4, SaturatedFat 1.7, Cholesterol 9.4, Sodium 348.2, Carbohydrate 8.5, Fiber 1.8, Sugar 1.6, Protein 5.6
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- Preheat oven to 350 degrees F. Boil fresh green beans in salted water covered for about 5 minutes. Drain and blanch on ice to stop cooking process then pat dry. Set aside.
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- Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water to stop them from cooking.
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