Have you ever tried the reduced-fat cream of mushroom soup? This was the first time we did, and it actually wasn't bad. There are some things in our house we just don't do fat-free because it seriously changes the taste of food....and we don't sacrifice good food for healthy food. We just don't eat it!
But this recipe used the reduced-fat version, and we will definitely do again. I don't really use Cream of Mushroom soup, but during the holidays there are several family favorites that use it, so knowing the reduced-fat version is just as good, definitely makes me happy. The kids didn't mind it either...of course, there favorite part was the fried onions {imagine that}.
Ingredients
10 oz (285g) can reduced-fat cream of mushroom soup
1/2 cup fat-free milk
1/2 tsp black pepper
14.5 ounce cans {2 1/2 of them} of cut green beans, drained
2/3 cup French-fried onions for the mixture {1/2 for toppings}
Preheat oven to 350F. M
Mix soup, milk, pepper, green beans and the onions.
Pour into 1 1/2 quart baking dish.
Bake 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 more minutes.
A healthy serving would be 3/4 cup! I hope you enjoy!
Much love ~ Becky
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