Green Bean Casserole with Croutons
Last Updated 11/28/2010 8:54:38 PM
Just about everyone has eaten this green bean casserole, usually around the holidays. Thanks to the substitution of Zone Croutons for the French-fried onions, you can enjoy it again and stay in the Zone.
Yield: 6 servings
Preparation time: 10 min
1 pound frozen green beans, cooked
1 teaspoon butter
1 small onion, chopped
1 can cream of mushroom soup, divided (set aside 2 tablespoons for topping)
4 ounces low-fat milk
½ teaspoon Cajun seasoning, optional
¼ teaspoon ground black pepper
2 tablespoons sliced almonds, optional
Salt to taste
1 package Zone croutons
Put in bag and crush with rolling pin a few times to break up large pieces.
¼ cup grated Parmesan cheese, optional
2 tablespoons cream of mushroom soup
1. Preheat oven to 350 degrees. Prepare a 1-1/2 quart casserole dish with non-stick spray; set aside.
2, Microwave the green beans according to package directions; drain.
3. Melt butter in a skillet over medium heat and sauté the onion until soft, but not browned. Add the soup, milk, Cajun seasoning,
pepper, almonds, and the cooked green beans; toss over medium heat until warmed and smooth. Taste and add salt if needed. Transfer to
the prepared baking dish. Combine the croutons with the soup and Parmesan and sprinkle on the top of the casserole. Bake, uncovered,
at 350 degrees for about 25 to 30 minutes or until bubbly.
If you prefer, bake first, then add the topping, and run under the broiler to brown.
We like the croutons larger than breadcrumbs -- nice and crunchy.