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Green Bean Casserole


Source: Fat-Free Holiday Recipes, Sandra Woodruff, R.D., 1995
Serving Size: 12 cup


30 ounces frozen French-cut green beans, thawed and drained

1 can (10 34 ounces) condensed low-fat cream of mushroom soup

12 cup nonfat sour cream

14 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.

Nutritional information per serving:
59 calories 2.1 g fat 73 mg sodium 34 g carbohydrates

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767