Final Side Dish (#5) and more snow

Man, let me tell you, if I skied I would be rockin' this Iowa winter. Yes, it's coming down like the background of a bad holiday movie again. This time, the world isn't panicking though and there are very few delays and closings, it helps that school is out.

Me, I am getting ready to take Lori out to dinner at Dos Rios and to the play "The Santaland Diaries". I finally told her what her gift was this morning. She really liked it. But she liked it more that it turned out not to be too weird. I had her a little freaked out by asking her to dress nice.

The recipe today is mine. Everyone is a little suspect about the sour cream in this classic, but it gives it a nice zing. I throw in the peppers and mushrooms to sneak in extra veggies. The onions are not fried, my apologies to the traditionalists, but get real, there is NOTHING healthy about fried onions.

I do not have the nutritional break down on this, because I made it up. But it's not too bad, if you don't eat half a pan.


Kate’s Green Bean Casserole

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (98% Fat Free)
1/4 cup milk
1 container low fat sour cream (if you’re in Iowa it can only be AE)
1 tsp. Worcester sauce
½ teaspoons ground black pepper
5 cups cooked cut green beans (start with fresh and blanch them or go with frozen and thaw them, because canned beans are full of sodium and frankly, soggy)
½ red pepper chopped
1 cup white cap mushrooms chopped (the ones you typically find in the produce section)
1 medium yellow onion thinly sliced or chopped very small

Directions:

For the onion topping:
Use parchment paper or spray pan onto a cookie sheet, spread onion thinly. Bake in 400°F oven until they begin to brown and crisp. Pull out and put aside.

For casserole:

MIX soup, milk, sour cream, Worcester sauce, black pepper in bottom of casserole pan until thoroughly mixed and smooth. Add beans, mushrooms and peppers and stir until coated completely.
BAKE at 350°F. for 25 minutes or until hot.
Pull out and sprinkle onions on top. Bake 5 more minutes.

Yours in health, Kate