Everyday Green Bean Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 70.8
- Total Fat: 2.5 g
- Cholesterol: 3.1 mg
- Sodium: 398.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.1 g
View full nutritional breakdown of Everyday Green Bean Casserole calories by ingredient
Introduction
Why is green bean casserole reserved for the holidays? With this lean version, you can eat it anytime - guilt-free! Why is green bean casserole reserved for the holidays? With this lean version, you can eat it anytime - guilt-free!Number of Servings: 4
Ingredients
-
8 oz fresh green beans
1 tsp. salt
1 can low fat Cream of Celery soup
1 piece bread (I use 50-calorie bread)
1 pat butter (I use Brummel and Brown spread)
Directions
1. Wash green beans. Snap tips from each and break in half.
2. Bring water to boil, with salt. Preheat over to 350.
3. Boil green beans for 5 minutes. Remove from boiling water and immediately immerse in ice bath for 5 minutes to stop cooking.
4. Drain green beans well, use paper towel to pat dry.
5. Place half the green beans in bottom of small casserole dish. Cover with half the cream of celery soup. Put remaining green beans on next layer and finish with remaining soup.
6. Cook uncovered for 45 minutes. During last 5-10 minutes, butter the bread and toast well.
7. After the green beans have cooked 45 mins, use a knife to scrap crumbs from the toast, both sides. Crumble crusts etc.
8. Return casserole to oven and bake 10 more minutes.
(Serve immediately or the bread will get soggy.)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user NALLIE01.
2. Bring water to boil, with salt. Preheat over to 350.
3. Boil green beans for 5 minutes. Remove from boiling water and immediately immerse in ice bath for 5 minutes to stop cooking.
4. Drain green beans well, use paper towel to pat dry.
5. Place half the green beans in bottom of small casserole dish. Cover with half the cream of celery soup. Put remaining green beans on next layer and finish with remaining soup.
6. Cook uncovered for 45 minutes. During last 5-10 minutes, butter the bread and toast well.
7. After the green beans have cooked 45 mins, use a knife to scrap crumbs from the toast, both sides. Crumble crusts etc.
8. Return casserole to oven and bake 10 more minutes.
(Serve immediately or the bread will get soggy.)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user NALLIE01.