It's true that cheddar makes this green bean casserole better. But credit must also be given to the sour cream, garlic, mayo and Parmesan.
What You Need
Original recipe yields 16 servings
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 cloves garlic, minced
2 pkg. (16 oz. each) frozen green beans, thawed, drained
26 RITZ Crackers, crushed (about 1 cup)
1 Tbsp. butter, melted
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Let's Make It
Heat oven to 350ºF.
Combine first 5 ingredients in large bowl. Add beans; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Mix cracker crumbs and butter; sprinkle over bean mixture.
Bake 25 min. or until heated through.
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next get-together.
Prepare using 8 cups steamed trimmed fresh green beans. To cook the beans, trim, then discard stems and ends from beans. Add beans to large pan of boiling water; cook just until beans are crisp-tender. Drain; rinse under cold running water, then use as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.