Delightfully Light Green Bean Casserole recipe

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Ingredients

Reynolds Wrap® Pan Lining Paper
1 medium onion, finely chopped
2 tablespoons butter
⅓ cup finely crushed rich round crackers or fine dry bread crumbs
1 (10.75 ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
¼ cup slivered almonds
¼ cup bottled roasted red sweet peppers, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
3 (9 ounce) packages frozen French cut green beans, thawed and drained

Nutrition Info

204.8 calories
carbohydrate: 22.6 g
cholesterol: 12.2 mg
fat: 10.5 g
fiber: 4.7 g
protein: 4.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 464.4 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Line a 2-quart casserole with Reynolds Wrap® Pan Lining Paper. In a small saucepan cook onion in hot butter over medium heat until tender. Remove from heat. Stir in crushed crackers set aside.

  2. In a large bowl combine soup, almonds, roasted peppers, salt, and black pepper. Stir in green beans. Transfer mixture to prepared casserole. Sprinkle with cracker mixture.

  3. Bake, uncovered, for 30 to 35 minutes or until heated through.

Recipe Yield

6 servings

Recipe Note

Green bean casserole can get lighter with reduced fat, reduced sodium soup, a cracker onion topper, and some slivered almonds for crunch. Serving casseroles is a cinch when your dish is lined with Reynolds Wrap® Pan Lining Paper.

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