2 pt. Garlicky Green Bean Casserole
Source of Recipe
October 1999 WW magazine
List of Ingredients
2/3 cup water
4 garlic cloves, minced
1 (16-oz) pkg frozen cut green beans
1 (10& 3/4oz) can condensed reduced-fat, reduced-salt cream of mushroom soup, undiluted
1 cup coarsely crushed onion melba toast (about 10 rectangular crackers), divided
1/4 teaspoon salt
1/4 teaspoon pepper
Butter-flavored cooking sprayRecipe
1. Preheat oven to 350 degrees.
2. Combine water and garlic in a medium saucepan. Bring to a boil, and cook 2 minutes. Add green beans, and return to a boil. Cover, reduce heat, and simmer 8 minutes or until crisp-tender. Drain beans, reserving cooking liquid. Set beans aside.
3. Return cooking liquid to pan. Bring to a boil, and cook 2 minutes or until reduced to 2 tablespoons. Add soup, stirring until smooth. Add green beans, 1/2 cup melba toast, salt, and pepper. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Sprinkle remaining 1/2 cup melba toast evenly over casserole. Coat generously with cooking spray.
4. Bake, uncovered, at 350 degrees for 25 minutes. Let stand 5 minutes before serving.
Serves 4; serving size 1/2 cup.
Exchanges: 1&1/2 Veg., 1/2 Starch, 1/2 Fat
Per Serving: Cal 104 (14% from fat), Pro 4g, Fat 1.6g (sat 0.5g), Carb 18.3g, Fib 2.5g, Chol 3mg, Iron 2mg, Sod 544mg, Calc 58mg.
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