Onion-Topped Green Bean Casserole

Onion-Topped Green Bean Casserole Enlarge Image
Makes:
8 servings
Serving Size:
3/4 cup
Prep:
25 mins
Bake:
45 mins 350°F
Rate me!


Onion-Topped Green Bean Casserole

Ingredients
1
tablespoon olive oil
1
large red onion, thinly sliced
1
10 3/4 ounce can reduced-fat and reduced-sodium cream of mushroom soup, such as Healthy Request brand
3
ounces reduced-fat cream cheese (Neufchatel), softened
1/2
cup fat-free milk
1/4
teaspoon garlic powder
1/8
teaspoon ground black pepper
3
14 1/2 ounce cans no-salt-added cut green beans, drained
1/2
cup panko (Japanese-style bread crumbs)
 
Nonstick cooking spray

Directions

  1. Preheat oven to 350 degrees F. In a medium skillet heat oil over medium heat. Add onion; cook for 6 to 8 minutes or until tender. Set aside.
  2. In a large bowl whisk together cream of mushroom soup, cream cheese, milk, garlic powder, and pepper. Stir in beans. Transfer bean mixture to a 1 1/2- to 2-quart casserole or baking dish. Spoon onions over bean mixture, spreading evenly. Sprinkle evenly with panko. Coat panko with cooking spray. Bake about 45 minutes or until heated through and panko is starting to brown.

Nutrition Facts

(Onion-Topped Green Bean Casserole)
    Per serving:
  • 107 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 10 mg chol.,
  • 182 mg sodium,
  • 12 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...