1 pound frozen green beans, thawed (French cut is best)
1 -10.5 ounce can reduced-fat, low-sodium, cream of mushroom soup
½ cup low-fat sour cream
½ teaspoon pepper
1 small onion, cut in to thin sticks
Cooking spray
¼ cup whole wheat flour
- In a 9x13 casserole dish, combine green beans, soup, sour cream and pepper. Stir until well mixed and bake for 20 minutes.
- Preheat oven to 350 degrees.
- While casserole bakes, spread out onion sticks and lightly spray with cooking spray.
- Sprinkle flour over onion pieces, tossing to coat equally.
- Spray a medium-large skillet with cooking spray and heat to medium-high heat. Add onions and cook until crisply, stirring occasionally.
- Remove casserole from oven, add ½ onions and stir well.
- Top with remaining half and return to oven, bake 5 minutes more.
Per serving:
| Calories | 77 |
| Total Fat | 2.0 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 0.5 g |
| Cholesterol | 4 mg |
| Sodium | 138 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Added Sugars | 0 g |
| Protein | 3 g |
| Potassium | 401 mg |
| Calcium | 80 mg |
Leftover ingredients? Use them in these recipes!
Sour Cream/Plain Yogurt
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Creamy Ginger Salad Dressing
Recipe copyright © 2012 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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