- 2 cans no-salt-added green beans (or 3 cups frozen green beans, cooked until tender)
- ⅓ cup condensed cream of xxx soup mix (see recipe)
- 4 oz mushrooms, chopped
- ½ cup onion, chopped
- 1¼ cups water
- ½ cup toasted almond slivers
- Preheat oven to 350 degrees. Lightly spray a casserole dish with baking spray
- Saute the onions and mushrooms in a small amout of canola oil until the onions are soft.
- Mix green beans, condensed cream of soup mix, and water with the sauteed vegetables.
- Put in casserole dish.
- Sprinkle the top of the casserole with the toasted almonds.
- Bake uncovered for 20 minutes.
Note that sodium percentages depend on which daily reference you use. The estimated 10 mg of sodium per serving implies that one serving of this recipe provides:
– 0% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–1% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 1% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
