Green Beans with Cheddar and Crispy Shallots
INGREDIENTS
- s1 can (10-3/4 oz.) lower sodium, lower fat condensed cream of mushroom soup
- 1/2 cup low-fat milk
- 1-3/4 cups (7 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
- 14 oz. whole tiny green beans (haricot verts) or frozen French style green beans, thawed
- 1 can (8 oz.) sliced water chestnuts, drained, chopped
- 2-1/2 tsp. all-purpose salt-free seasoning, divided
- 1 Tbsp. + 2 tsp. lemon juice
- 8 turns freshly ground black pepper
- 1 Tbsp. canola or vegetable oil
- 3 medium shallots, thinly sliced
- 1/4 cup whole wheat flour
DIRECTIONS
- 1
Preheat oven to 350°F. In medium bowl, stir together soup and milk. Add 1 cup cheese, beans, water chestnuts, 1-1/2 teaspoons all-purpose seasoning, 1 Tbsp. lemon juice and pepper.
- 2
Pour into 2–3 qt. glass baking dish. Bake 30 minutes.*
- 3
Meanwhile, toss shallots in oil. Add flour and remaining seasoning and toss again until coated evenly. Spread on a medium sheet pan and bake for 15-20 minutes or until golden.
- 4
Stir green beans and sprinkle remaining cheese on top. Sprinkle shallots on top of casserole. Bake 10-15 minutes more until cheese melts and casserole bubbles around edges. Remove from oven and let stand 5 minutes before serving.
SUMMARY
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Yield: Serves: 9
HELPFUL HINTS
- *May be prepared ahead of time up to this point. Cover and refrigerate. Proceed with steps 3 and 4, adding 10-15 minutes to final bake time.
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See Nutrition Facts
Serves: 9
Amount Per Serving
Calories 195
Total Fat 11.2g
Saturated Fat 4.6g
Trans Fat 3.9g
Polyunsaturated Fat 1.8g
Cholesterol 24mg
Sodium 436mg
Carbohydrates 17g
Protein 9g
Dietary Fiber 3g
Vitamin A 17%
Vitamin C 5%
Calcium 176%
Iron 1%
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