Are you serving green bean casserole at your Thanksgiving giving meal this year? Some people insist that no Thanksgiving is complete without a piping-hot dish of green beans drowning in cream of mushroom soup and topped with crunch friend onions.
Other people insist it is a conspiracy devised by a soup company and has no place along side the cranberry orange relish and sweet potato casserole.
There are endless variations on the theme of "green bean casserole." This version offers a "low fat" way to keep the creaminess so many people crave but replaces fried onions with a generous toppings of breadcrumbs and Parmesan cheese.
Green bean casserole
8 ounces sliced mushrooms
3 (10 ounce) packages of frozen French cut green beans, thawed and drained
1 (10-3/4 ounce) can of condensed low-fat cream of mushroom soup
1/2 cup nonfat sour cream
1/4 teaspoon black pepper
1 medium onion, thinly sliced and separated into rings
4 tablespoons grated Parmesan cheese
2 tablespoons Italian bread crumbs
1. Preheat oven to 350 degrees F. In a small frying pan coated with cooking spray, sauté mushrooms until soft.
2. In a large bowl combine sautéed mushrooms, green beans, mushroom soup, sour cream and black pepper. Toss gently to mix.
3. Coat a 2-quart casserole dish with nonstick cooking spray. Place the green bean mixture in the dish. Arrange the onions over the top.
4. In a small bowl, combine the cheese and breadcrumbs. Sprinkle over the top of the onions.
5. Bake for 50 minutes in preheated oven, or until the green bean mixture is bubbly and the top is lightly browned.