Reduced-fat cream of mushroom soup and fat-free sour cream make this old favorite possible in a healthy, low-fat form. We’ve used fresh green beans, but canned or frozen may be used.
6 servings
1 can (10¾ ounces) reduced-fat cream of mushroom soup
½ cup fat-free sour cream
¼ cup fat-free milk
1¼ pounds cut green beans (1½-inch), cooked crisp-tender
½ cup canned French-fried onions
1. Mix soup, sour cream, milk, and beans in 2-quart casserole. Bake, uncovered, at 350 degrees until mixture is hot, 30 to 40 minutes; sprinkle with onions during last 10 minutes of baking time.
Per Serving:
Calories: 81
% of calories from fat: 31
Fat (gm): 2.9
Saturated fat (gm): 0.8
Cholesterol (mg): 1.3
Sodium (mg): 172
Protein (gm): 3
Carbohydrate (gm): 11.6
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 0.0
Meat: 0.0
Fat: 0.5