Green Bean Casserole

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 8

Image courtesy of the American Heart Association

Check out this favorite Thanksgiving holiday classic!

It’s a perfect side dish to the turkey and mashed potatoes.

Ingredients

1 pound frozen green beans (French cut is best), thawed

1 10.5-ounce can reduced-fat, low-sodium cream of mushroom soup

1/2 cup low-fat sour cream

1/2 teaspoon pepper

1 small onion (cut into thin strips)

Cooking spray

1/4 cup whole-wheat flour

Preheat the oven to 350˚F.
In a 13 x 9 x 2-inch glass baking dish, stir together the green beans, soup, sour cream, and pepper until well blended. Bake for 20 minutes.
Meanwhile, spread out the onion strips on a baking sheet. Lightly spray the onion strips with cooking spray.
Sprinkle the flour over the onion strips, tossing to coat.
Lightly spray a medium-large skillet with cooking spray. Cook the onions on medium-high heat for 3 to 4 minutes, or until crispy, stirring occasionally.
When the casserole is done baking, remove it from the oven. Stir half of the onions into the green bean mixture.
Top with the remaining onions. Bake for 5 minutes, or until the onions on top are browned.

Per serving (serves 8)

Calories	77
Total Fat	2.0 g (0.5 g saturated fat, 0.0 g trans fat, 0.5 g polyunsaturated fat, 0.5 g monounsaturated fat)
Cholesterol	4 mg
Sodium	138 mg
Total Carbohydrate	12 g (2 g dietary fiber, 3 g sugars, 0 g added sugars)
Protein	3 g