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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Green Bean Casserole

Green bean casserole is a favorite on holiday tables. Topping the dish with a savory stuffing mix adds seasonal flavor.

Cooking Light NOVEMBER 1995

  • Yield: 8 servings (serving size: 1/2 cup).

Ingredients

  • Vegetable cooking spray
  • 1/4 cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • 1 cup skim milk
  • 1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese
  • 1/2 cup low-fat sour cream
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 (9-ounce) packages frozen French-style green beans, thawed and drained
  • 1 1/2 cups herb-seasoned stuffing mix
  • 2 teaspoons margarine, melted
  • 1 egg white, lightly beaten

Preparation

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° for 25 minutes or until thoroughly heated.

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 30%
  • Fat: 4.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.9g
  • Carbohydrate: 18.7g
  • Fiber: 2.1g
  • Cholesterol: 11mg
  • Iron: 0.8mg
  • Sodium: 382mg
  • Calcium: 169mg
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Green Bean Casserole recipe

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