Green Bean and Bacon Bake

Green Bean and Bacon Bake

"Simply scrumptious" was the echo I heard when I asked family members to tell me honestly what they thought of this cheesy, creamy, baked veggie dish. I think Cliff could eat this once a week for a year if I made it for him!

Serves 6

15 Ritz Reduced Fat Crackers, made into crumbs*
2 (16-ounce) cans cut green beans, rinsed and drained*
1/2 cup finely chopped onion*
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup*
3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese
1/4 cup Hormel Bacon Bits

Preheat oven to 350 degrees. Spray an 8-by-8-inch dish with butter-flavored cooking spray. Layer half of cracker crumbs, half of green beans, and half of onion prepared baking dish. Spoon half of mushroom soup over top. Layer Chedder cheese, remaining green beans, and remaining onion over top. Spoon remaining mushrrom soup over all. Sprinkle remaining cracker crumbs and bacon bits over soup. Lightly spray top with butter-flavored cooking spray. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

HINT: A self-seal sandwich bag works great for crushing crackers.

Each serving equals:
HE: 1 1/2 Vegetable, 2/3 Protein, 1/2 Bread, 1/2 Slider, 4 Optional Calories
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137 Calories, 5gm Fat, 8gm Protein, 15gm Carbohydrate,
803mg Sodium, 169mg Calcium, 3g Fiber
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DIABETIC: 1 1/2 Vegetable, 1 Meat, 1/2 Starch

"The Open Road Cookbook, page 134."