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Makeover Corn 'n' Green Bean Bake
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3-1/2 cups frozen corn, thawed
2 cans (14-1/2 ounces each) French-style green beans, drained
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (8 ounces) reduced-fat sour cream
1 cup (8 ounces) plain yogurt
1 cup (4 ounces) shredded sharp cheddar cheese
1 large onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)
1/3 cup reduced-fat butter, melted
In a large bowl, combine the first nine ingredients. Transfer to a 13-in. x 9-in.
baking dish coated with cooking spray. Toss the cracker crumbs and butter;
sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes
or until bubbly.
Yield: 12 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |