643 fewer calories
54g less fat
1 pound green beans, trimmed and cut into 2-inch pieces (about 3 cups)
2 teaspoons olive oil
1 (8-ounce) package mushrooms, thinly sliced
1 onion, finely chopped
1/2 teaspoon The Lady’s House Seasoning
1 (10 3/4-ounce) can fat-free cream of mushroom soup
3/4 cup fat-free milk
1/2 cup reduced-fat shredded Cheddar cheese
1/2 cup french-fried onion rings
Preheat the oven to 350 degrees. Spray a 1 1/2 quart baking dish with nonstick spray.
Bring a large pot of water to a boil. Add the beans and cook, stirring occasionally, until the beans are tender, about 6 minutes. Drain.
Heat the oil in a large nonstick skillet. Add the mushrooms, onion, and Seasoning. Cook, stirring occasionally, until the mushrooms and onion are very tender, about 8 minutes. Remove from the heat. Stir in the cooked beans, soup, milk, 1/4 cup onion rings, and 1/4 cup cheese; toss to mix well. Spoon the mixture into the baking dish. Top with the remaining 1/4 cup onion rings and 1/4 cup cheese. Bake, uncovered, until the filling is hot and bubbly, about 25 minutes.
Per Serving: 182 Cal; 8 g Protein; 7 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 4 g Fiber; 4 g Sugar; 103 mg Calcium; 1 mg Iron; 1243 mg Sodium; 9 mg Cholesterol
Original Recipe by Paula Deen: Green Bean Casserole
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 10 min
Cook Time: 25 min
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