|
Title: Green Bean Casserole Categories: Vegetables, Side dishes Yield: 1 Servings Vegetable cooking spray 1/4 c Finely chopped onion 2 tb All-purpose flour 1 c Skim milk 1/2 c Shredded reduced-sodium, -reduced-fat Swiss Cheese 1/2 c Low-fat sour cream 1 ts Sugar 1/2 ts Salt 18 oz French style green beans, -frozen, thawed and drained French-style green beans 5 1/2 c Herb-seasoned stuffing mix 2 ts Margarine, melted 1 Egg white, lightly beaten 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 constantly. Place green beans in an 8-inch square baking dish; pour the sauce over beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350 degrees for 25 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1/2 cup). CALORIES 139 (30% from fat); PROTEIN 6.9g: FAT 4.7g (sat 2.1g mono Ig, poly 0.5g); CARB 18.7g; FIBER 2.1g; CHOL I Img; IRON 0.8mg; SODIUM 382mg: CALC 169mg Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec, PAGE: 91 Posted to MC-Recipe Digest V1 #549 by Terry and Kathleen Schuller |