GreenBeanPotatoCasserole1_horRESIZED

Green bean casseroles are a staple in most homes, especially around the holidays, but the heavy cream of mushroom soup and french fried onions make this favorite a gut-buster! To keep the tradition alive while keeping our waistlines in mind, try my skinnier version. My Green Bean and Potato Casserole cuts calories with some tasty Skinny Swaps, like using Kashi® whole grain flake cereal instead of french fried onions. To add some extra flavor, I used Old Bay seasoning. If you do not like the flavor of Old Bay, you could leave it out of the recipe. Also, while I used canned green beans because it’s what I had on hand, feel free to use fresh. Enjoy!

GreenBeanPotatoCasserole4_horRESIZED

Green Bean and Potato Casserole

Prep time: 25 minutes

Cook time: 1 hour

Yield: 8 servings

Serving size: 1 cup

Ingredients

  • 3 — 14.5 oz cans reduced-sodium, cut green beans
  • 5-6 medium red potatoes, chopped into cubes
  • 1 cup red onion, chopped
  • 10.75 oz can fat-free cream of mushroom soup
  • 1 Tbsp Old Bay® Seasoning
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 egg whites
  • Dry Topping:
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ cup reduced-fat, shredded mild cheddar cheese
  • ½ cup Kashi® 7 Whole Grain Flakes Cereal, crushed to breadcrumb consistency

Instructions

  1. Preheat oven to 375 degrees.
  2. Open green beans, drain and rinse. Set aside.
  3. Wash and cut potatoes into cubes. Set aside.
  4. In a large bowl, mix fat-free cream of mushroom soup, Old Bay seasoning, pepper, garlic powder and egg whites.
  5. Add in chopped onion, green beans and potatoes to mixture. Toss well, making sure all of the vegetables are covered.
  6. Transfer vegetables into a 9x13 inch casserole dish.
  7. While casserole is baking, use a food processor to crush Kashi cereal to a breadcrumb consistency.
  8. In a small bowl, add cheddar cheese, salt, pepper and garlic powder. Add Kashi cereal to dry ingredients and mix well.
  9. After casserole has baked for 40 minutes, cover the top of the casserole with Kashi and cheese mixture. Bake an additional 10-20 minutes until potatoes are soft.

Nutrition Information

Per Serving (1 cup):

Calories: 176

Fat: 3g

Carbohydrates: 30g

Fiber: 6g

Protein: 7g

Sugars: 4g

Sodium: 1059mg

Vitamin A: 7%

Vitamin C: 45%

Calcium: 10%

Iron: 7%

WWP+: 4 points

http://www.skinnymom.com/2012/04/04/green-bean-and-potato-casserole/