2/3 cup water

4 garlic cloves, minced

1 (16-ounce) package frozen cut green beans

1 (10¾ -ounce) can condensed reduced-fat, reduced-salt cream of mushroom soup, undiluted

1 cup coarsely crushed onion melba toast (about 10 rectangular crackers), divided

 ¼ teaspoon salt

¼ teaspoon pepper

Butter-flavored cooking spray



1. Preheat oven to 350°.

2. Combine water and garlic in a medium saucepan; bring to a boil, and cook 2 minutes. Add green beans, and return to a boil. Cover, reduce heat, and simmer 8 minutes or until crisp-­tender. Drain beans, reserving cooking liquid. Set beans aside.


3. Return cooking liquid to pan; bring to a boil, and cook 2 minutes or until reduced to 2 tablespoons. Add soup, stirring until smooth. Add green beans, ½ cup melba toast, salt, and pepper. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Sprinkle remaining ½ cup mel­ba toast evenly over casserole; coat generously with cooking spray.


4. Bake, uncovered, at 350° for 25 minutes; let stand 5 minutes before serving.


Yield: 4 servings (serving size: about 1 cup).


POINTS: 2; Exchanges: 1½ Veg, ½ Starch, ½ Fat

Per serving: CAL 104 (14% from fat); PRO 49; FAT 1.6g (sat 0.59); CARB 18.3g; FIB 2.5g; CHOL 3mg; IRON 2mg; SOD 544mg; CALC 58mg