30 ounces frozen French-cut green beans, thawed and drained
1 can (10 3⁄4 ounces) condensed low-fat cream of mushroom soup
1⁄2 cup nonfat sour cream
1⁄4 teaspoon ground black pepper
1 medium onion, sliced into thin rings
4 tablespoons nonfat grated Parmesan cheese
2 tablespoons Italian bread crumbs
In a large bowl, combine green beans, soup, sour cream, and pepper. Toss gently to mix. Pour mixture into a large casserole dish coated with nonstick cooking spray.
Place onion rings on top of the bean mixture. Combine Parmesan cheese and bread crumbs in a small bowl; sprinkle mixture over the onions.
Bake at 350°F for 50 minutes. Serve hot.