Campbell's Soup Green Bean Casserole/Photo:Business Wire
What would Thanksgiving be without that gooey, fried onion ring-laden, green bean casserole introduced by the Campbell Soup Company over 50 years ago? The menu would certainly be a few calories lighter since the traditional recipe packs a high-fat and mighty caloric wallop. But considering that the classic dish is served at an estimated 40 million tables on turkey day, it might also be conspicuous by its absence.
Here is an alternative recipe that shaves off a large chunk of calories and fat grams, while keeping the flavor as perky as a high school majorette in the Macy’s Thanksgiving Day Parade.
Two (2) 16-ounce packages of frozen (or equivalent fresh) French-style green beans
1/2 cup finely chopped red onion
1/4 cup water
Two (2) 10-1/2-ounce can low-fat cream of mushroom (or low-fat cream of celery) soup
One (1) 8-ounce can sliced mushrooms, drained (chopped to desired consistency)
One (1) 8-ounce can water chestnuts, drained
Seasonings as desired (optional)
Preheat oven to 350 degrees
Thaw green beans and blot dry. Spray a 2-3 quart casserole dish with nonstick coating spray. Create the first layer of the casserole by evenly spreading half of the green beans on the bottom of the casserole, one can of soup distributed on top of green beans, half of the mushrooms evenly distributed, half of the chopped red onion sprinkled on top, and half of the water chestnuts. Repeat with the remaining ingredients for the top layer. Bake at 350ºF. for 45 minutes or until mixture is heated through.
Makes approximately ten 1/2-cup servings at 50 calories per serving. Enjoy with carefree and delicious abandon.
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