Delightfully Light Green Bean Casserole

Green bean casserole can get lighter with reduced fat, reduced sodium soup, a cracker onion topper, and some slivered almonds for crunch. Serving casseroles is a cinch when your dish is lined with Reynolds Wrap® Pan Lining Paper.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 205 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons butter
• ¼ teaspoon ground black pepper
• ¼ cup slivered almonds
• 1 medium onion, finely chopped
• Reynolds Wrap® Pan Lining Paper
• ⅓ cup finely crushed rich round crackers or fine dry bread crumbs
• 1 (10.75 ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
• ¼ cup bottled roasted red sweet peppers, chopped
• 3 (9 ounce) packages frozen French cut green beans, thawed and drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Line a 2-quart casserole with Reynolds Wrap® Pan Lining Paper. In a small saucepan cook onion in hot butter over medium heat until tender. Remove from heat. Stir in crushed crackers set aside.

Step 2

In a large bowl combine soup, almonds, roasted peppers, salt, and black pepper. Stir in green beans. Transfer mixture to prepared casserole. Sprinkle with cracker mixture.

Step 3

Bake, uncovered, for 30 to 35 minutes or until heated through.