Cantonese Casserole
- 10 oz Frozen french style green
- -beans
- 1 tb Canola oil
- 1 tb Flour
- 3/4 c Skim milk
- 2 tb Lite Soy sauce
- 1 c Lite dairy sour cream *
- 2 c Diced cooked ham
- 1 Flat can water chestnuts
- 1/2 c Bread crumbs
- 1 Paprika
- 1 Vegetable spray
* Or use yogurt cheese mixed with 1 tablespoon cornstarch and a little
lemon juice.
Thaw green beans, drain well. Melt butter, blend in flour, add milk, and
soy sauce. Cook over medium heat, stirring, until thickened. Add sour
cream, ham and thinly sliced water chestnuts. Pour into sprayed baking
dish. Sprinkle top with bread crumbs. Dash generously with paprika. Bake
at 350 F for 30 minutes.
From the recipe files of Sheila Exner - September 1991
lemon juice.
Thaw green beans, drain well. Melt butter, blend in flour, add milk, and
soy sauce. Cook over medium heat, stirring, until thickened. Add sour
cream, ham and thinly sliced water chestnuts. Pour into sprayed baking
dish. Sprinkle top with bread crumbs. Dash generously with paprika. Bake
at 350 F for 30 minutes.
From the recipe files of Sheila Exner - September 1991
