Green Bean Casserole
- 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.
Serving size: ½ cup Sodium: 10 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/green-bean-casserole/
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