Fall Recipe #28 - Green Bean Casserole

INGREDIENTS

1 medium onion, finely chopped (1/2 cup)

2 tablespoons butter

1/3 cup finely crushed rich round crackers or fine dry bread crumbs

1 10 3/4-ounce can reduced-fat and reduced-sodium cream of mushroom soup

1/4 cup slivered almonds

1/4 cup bottled roasted red sweet peppers, chopped, or one 2-ounce jar diced pimiento, drained

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 9-ounce packages frozen French-cut green beans, thawed and drained

DIRECTIONS

Step 1:

PREHEAT oven to 350°F. Line a 2-quart casserole with Reynolds Wrap® Non-Stick Foil.

Step 2:

COOK onion in hot butter over medium heat until tender in a small saucepan. Remove from heat. Stir in crushed crackers; set aside.

Step 3:

COMBINE soup, almonds, roasted peppers, salt, and black pepper in a large bowl. Stir in green beans. Transfer mixture to prepared casserole. Sprinkle with cracker mixture.

Step 4:

BAKE, uncovered, for 30 to 35 minutes or until heated through. Makes 6 servings.