Let’s face it folks…sometimes you just don’t have fresh, crisp veggies to pair with your meals. You may think you have veggies in your “crisper” drawer…only you find that they aren’t magic vegetables that have survived 3 weeks in said drawer.
I know, sad face.
Personally, I really enjoy canned french cut green beans. I like them with just a little spray butter, salt and pepper. I like them with crispy onion straws on top.
But my favorite? Sorry (again) to my sister…is with cheese. Duh.
What’s great about this recipe is that it is so easy to throw together and serve it up immediately or you can stick it in the oven if the whole meal timing thing isn’t your forte. It’s also delicious, but I hope you know I’m not going to share a recipe with you that I find repulsive.
So here’s the starting line-up:
Parmesan Green Bean Casserole (for 2)
8 oz. can french cut green beans (it’s the adorable can)
2 oz. fat-free cream cheese
3 Tbsp. skim milk
2 Tbsp. grated reduced fat parmesan cheese
1/8 tsp. garlic salt
1/8 tsp. salt
Add green beans to a small bowl and cook for about 1 minute in the microwave. Drain liquid and set aside.
In a small saucepan, heat milk and cream cheese over medium-low heat. When cream cheese has softened, add Parmesan cheese, salt and garlic salt. Whisk until smooth.
Add the green beans to the cheese mixture and stir until everything is incorporated. Serve immediately or add to casserole dish and transfer to oven.
I had this alongside my Chicken Parmesan paired with some whole wheat spaghetti…and a glass of wine, of course.
That is the smallest whisk ever!
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