Thursday, April 5, 2012

Green Bean Casserole and Mac 'n Cheese

Green Bean Casserole (modified from Paula Deen)

2.8 ounce can French-fried onion rings
can cream of mushroom soup
2 cups vegetable broth
2 cups sliced green beans
1/2 cup sliced fresh mushrooms
1/2 cup diced onions
1/3 stick butter
1 cup grated chedder cheese

Preheat oven to 350.  Melt the butter in a large skillet.  Saute the onions and mushrooms.  Boil the green beans in the broth for ten minutes, then drain.  Mix everything together along with the mushroom soup and onion rings.  Stir well, then pour into a greased baking dish.  Bake for 20 minutes, top with cheese, and bake ten minutes more.

Mac 'n Cheese  (Weight Watchers magazine)

1/2 pound whole-wheat macaroni
3 Tbsp. light stick butter
1 small onion, diced
2 Tbsp. flour
2 cups fat-free milk
2 cups shredded low-fat cheddar cheese
1/3 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 can diced tomatoes
1/4 cup bread crumbs

Preheat oven to 350.  Cook the macaroni according to package directions.  Melt 2 Tbsp. butter in saucepan over medium heat.  Saute the onion.  Add the flour and cook one minute.  Whisk in the milk, stirring constantly, for 3-4 minutes or until thickened.  Add the cheeses, salt and pepper.  Continue stirring until the cheese melts.  Remove from heat, and stir in the macaroni and tomatoes.  Pour into a greased baking dish and top with bread crumbs.  Bake 25 minutes.

8 servings, 5 points/serving

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