| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains, Eggs |
Swiss |
Vegetables, Side dishes |
1 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1/4 |
c |
Finely chopped onion |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Skim milk |
| 1/2 |
c |
Shredded reduced-sodium, reduced-fat Swiss Cheese |
| 1/2 |
c |
Low-fat sour cream |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 18 |
oz |
French style green beans, frozen, thawed and drained |
|
|
French-style green beans |
| 5 1/2 |
c |
Herb-seasoned stuffing mix |
| 2 |
ts |
Margarine, melted |
| 1 |
|
Egg white, lightly beaten |
INSTRUCTIONS
Coat a medium saucepan with cooking spray, and place over medium heat until
hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1
minute, stirring constantly. Gradually add the milk, stirring until
blended. Stir in cheese, sour cream, sugar, and salt; cook 5 minutes or
until thickened and bubbly, stirring constantly.
Place green beans in an 8-inch square baking dish; pour the sauce over
beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well,
and sprinkle over green bean mixture. Bake at 350 degrees for 25 minutes or
until thoroughly heated. Yield: 8 servings (serving size: 1/2 cup).
CALORIES 139 (30% from fat); PROTEIN 6.9g: FAT 4.7g (sat 2.1g mono Ig, poly
0.5g); CARB 18.7g; FIBER 2.1g; CHOL I Img; IRON 0.8mg; SODIUM 382mg: CALC
169mg
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec, PAGE: 91 Posted to
MC-Recipe Digest V1 #549 by Terry and Kathleen Schuller
<schuller@ix.netcom.com> on Apr 05, 1997
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