Cheesy Green Bean Casserole
|Fresh cut green beans||5 Pound, cooked, drained|
|Butter buds/4 teaspoon fat free chicken broth||4 Teaspoon|
|Light salt||1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Sugar/1 packet sweet n low||2 Teaspoon|
|Fat free sour cream/Mock sour cream||2 Cup (32 tbs)|
|Onion||1 Medium, grated|
|Non fat cheddar cheese||1 Cup (16 tbs)|
|Not fat mozzarella cheese||1 Cup (16 tbs)|
|Cornflakes||1 Cup (16 tbs), crushed|
|For mock sour cream|
|Non fat cottage cheese||16 Ounce|
|Lemon juice||2 Tablespoon|
|Plain non fat yogurt||2 Tablespoon|
For Mock Sour Cream: Blend all the ingredients in a blender until smooth.
Cook and drain green beans.
Combine liquid Butter Buds, flour, salt, pepper, and sugar over low heat in a medium saucepan.
Stir in Mock Sour Cream and grated onion.
Stir green beans into sauce.
Layer green beans and sauce into a 9x13-inch glass casserole dish that has been sprayed with a non-fat cooking spray.
Next sprinkle part of both cheeses over green bean mixture.
Repeat layers ending with cheese on top.
Sprinkle crushed cornflakes on top with remaining cheese.
Bake at 350° for 20-30 minutes.