Thanksgiving Greenbean & Carrot Casserole

Thanksgiving Greenbean & Carrot Casserole

Serves 8

1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
1/4 cup fat-free milk
1/4 cup (one 2-ounce jar) diced pimiento, undrained
2 teaspoons dried onion flakes
1/8 teaspoon black pepper
2 cups (one 16-ounce can) cut green beans, rinsed and drained
2 cups (one 16-ounce can) sliced carrots, rinsed and drained
20 Reduced Fat crackers, made into crumbs

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine celery soup, milk, undrained pimiento, onion flakes, and black pepper. Stir in green beans and carrots. Spread mixture evenly into prepared baking dish. Evenly sprinkle cracker crumbs over top. Lightly spray top of crumbs with butter-flavored cooking spray. Bake for 40 to 45 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 8 servings.

Each serving equals:
HE: 1 Vegetable, 1/2 Bread, 1/4 Slider, 3 Optional Calories
78 Calories, 2gm Fat, 2gm Protein, 13gm Carbohydrate,
408mg Sodium, 84mg Calcium, 2gm Fiber
DIABETIC: 1 Vegetable, 1/2 Starch

"Healthy Exchanges Food Newsletter November 2001, pg. 11."

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