Another traditional holiday dish for my family. Who can complain with a lower fat version? Not me. This was tasty and a bit more low cal than the usual recipe off the back of the dried onion package. Enjoy!
Snap Bean Casserole
Source: Taste of Home magazine
1 1/4 pounds fresh green snap beans, trimmed
1/4 pound shallots
1 teaspoon sugar
1 (10 3/4 oz) can condensed low-fat cream of mushroom soup
3/4 cup shredded low-fat sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup packaged French-fried onions
Heat oven to 350 degrees F. Spray 8-inch square baking dish with nonstick spray.
Bring a large pot of water to boil. Add beans and boil until crisp tender, 4-5 minutes. Drain in colander. Rinse under cold running water; drain again. Cut beans into 1 1/2 -inch pieces and transfer to a large bowl.
While beans are cooking, spray small nonstick skillet with nonstick spray and set over medium high heat. Add shallots and sugar; cook, stirring frequently, until shallots begin to brown, 3-4 minutes.
Transfer shallot mixture to bowl with beans. Add soup, Cheddar and Worcestershire sauce; stir until blended. Pour mixture into baking dish and bake 25 minutes. Sprinkle top with onions and bake until bubbling, about 5 minutes.
Makes about 4 servings (1 cup serving is 3 weight watchers plus points)