I make this for all the big family dinners. And every one loves it! I love it too! Who knew you could have durkee onions and still be healthy! I do omit the cheese though, as I like it better with out the cheese, and I double the durkee onions. It keeps the calories the same.
At our family gatherings, this is always the first dish to be completely gobbled down and gone! It must be those tangy, crunchy onion-y bits, or maybe it's the creamy, cheesy sauce that envelops Cliff's favorite veggie....Did you think you'd never again tste those yummy onions-in-a-can because you've chosen to get healthy? Well, I believe in enjoying what you love in moderation, so go for it! Serves 6 *freezes well
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 2 tablespoons Land O Lakes no-fat sour cream 1/2 teaspoon Worcestershire sauce 1/2 cup + 1 tablespoon (2 1/4 ounes) shredded Kraft reduced-fat Chedder cheese 3/4 cup (2 1/8 ounces) coursely crushed Durkee's onion rings* 4 cups (two 16-ounce cans) cut green beans, rinsed and drained 1/2 cup finely chopped onion
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine mushroom soup, sour cream, and Worcestshire sauce. Stir in Chedder cheese and 1/4 cup crushed onion rings. Add green beans and chopped onion. Mix well to combine. Spread mixture into prepared baking dish. Evenly sprinkle remained 1/2 cup crushed onion rings over top. Bake for 30 to 35 minutes. Place baking dish on wire rack and let set for 5 minutes. Divide into 6 servings.
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