Green Bean Casserole
|Frozen french cut green beans||30 Ounce, thawed and drained (Three 10 Ounce Packages)|
|Condensed low fat cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Onions||1 1⁄2 Medium, thinly sliced and separated into rings|
|Grated parmesan cheese||4 Tablespoon (Nonfat Or Reduced-Fat)|
|Italian bread crumbs||2 Tablespoon|
1. In a large bowl, combine the green beans, mushroom soup, sour cream, and pepper, and toss gently to mix.
2. Coat a 2-quart casserole dish with nonstick cooking spray. Place the green bean mixture in the dish, and arrange the onion rings over the top. Combine the Parmesan cheese and bread crumbs in a small bowl, and sprinkle over the onions.
3. Bake at 350°F for 50 minutes, or until the green bean mixture is bubbly and the top is lightly browned.