Green Bean Corn Casserole Recipe

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Dawn Harvey of Danville, Pennsylvania writes, "This is a classic church-social casserole, which has become a family favorite, even with my extended family. I reduced fat in many of the ingredients and find that it still has a very satisfying flavor that everyone loves."

This recipe is:

Healthy

Diabetic Friendly

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Green Bean Corn Casserole Recipe

Prep: 10 min. Bake: 35 min.

Yield: 7 Servings

10 35 45

Ingredients

1 can (10-3/4 ounces) reduced-fat condensed cream of celery soup, undiluted
1 cup (8 ounces) reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup finely chopped onion
1 package (16 ounces) frozen French-style green beans, thawed
2 cups frozen corn, thawed
1/4 cup crushed reduced-fat cheese crackers
Refrigerated butter-flavored spray

Directions

In a large bowl, combine the soup, sour cream, cheese and onion. Stir in the beans and corn. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
Uncover; sprinkle cracker crumbs around the edges. Spritz several times with butter-flavored spray. Bake 10-15 minutes longer or until heated through and edges are lightly browned. Yield: 7 servings.

Nutritional Analysis: 3/4 cup equals 178 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 454 mg sodium, 22 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1/2 fat.

Originally published as Green Bean Corn Casserole in Light & Tasty February/March 2005, p49