Just say no to stretchy pants

{Green Bean Casserole with Corn Flakes}


A green bean dish with a spicy crunch!


Adapted from: FRENCH’S Green Bean Casserole
Servings: 9


1 can (10 3/4 oz) 98% fat-free cream of mushroom soup
1 bag frozen green beans (about 4 cups frozen)
1 14.5 oz can 99% fat-free chicken broth
1/4 cup skim milk
1/2 cup chopped onion
1 tbsp vegetable oil
1 1/3 cups corn flakes, crushed
cooking spray
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne
1/4 tsp black pepper
1/2 tsp salt


1. Saute the onions in oil until tender.
2. Combine green beans and broth and cook over stove-top until green beans are thawed and heated through, then drain and discard broth.
3. Lightly crush corn flakes (I just used my hand), and lightly coat corn flakes with cooking spray.  Combine garlic powder, onion powder, cayenne, black pepper, and salt in a small bowl, then coat corn flakes thoroughly with spices.
4. Combine green beans, soup, milk, sautéed onions, and 2/3 cup crushed corn flakes, bake at 350° for 20 minutes, then top with remaining 2/3 cup corn flakes and bake for 5 minutes longer.


Nutrition info per serving: 75 cal, 2.5 g fat.  Original recipe 95 cal, 5 g fat.



You are now ready to take on the holidays, stretchy pants-free!


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