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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- c2 (16-ounce) bags frozen French-style green beans, thawed, drained, and dried
- 2 (10.75-ounce) cans 98-percnet fat-free cream of celery condensed soup
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 ounce (about 15 pieces) onion-flavored soy crisps, crushed
Method
- Preheat the oven to 325 degrees F.
- Make sure the green beans are thoroughly drained and completely dry-use a towel, if needed.
- Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best).
- Pour 1 can of the soup evenly on top of the layer of green beans.
- Place half of the sliced water chestnuts over the soup layer.
- Cover with the remaining green beans and then top with the remaining can of soup.
- Evenly top with the remaining water chestnuts.
- Place the dish in the oven and cook for 45 minutes.
- Top with crushed soy crisps, and return the dish to the oven until chips turn golden brown, another 10 minutes or so.
- Enjoy!
- PER SERVING (1/8th of casserole): 100 calories, 2.5g fat, 436mg sodium, 16g carbs, 3.5g fiber, 4g sugars, 3g protein
