Green Bean Casserole
- 2 9-oz. pkgs. frozen french-style green beans
- 1/3 C. chopped onion
- 2 tsp. margarine
- 3 Tbs. fine dry bread crumbs
- 1 10.75-oz can lower-sodium condensed cream of mushroom soup
- 1/4 C. plain fat-free yogurt
- 2 Tbs. diced pimento
- 1/8 tsp. pepper
Cook green beans according to package directions, except omit salt. Drain well. Meanwhile, in a small saucepan, cook the onion in margaine until it's tender. Stir in bread crumbs; set aside.
In a large mixing bowl, stir together the soup, yogurt, pimento and pepper. Stir in beans. Transfer mixture to 1-quart casserole. Sprinkle bread crumb mixture on top of beans. Bake at 350 degrees for 25 to 30 minutes or until mixture is heated through and crumbs are golden. If desired, garnish with additional pimento pieces.