Holly Clegg's Green Bean Casserole -

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Holly Clegg's Green Bean Casserole

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from A Trim and Terrific Louisiana Kitchen, by Holly Berkowitz Clegg, (1993, Wimmer Cookbooks)

A Trim and Terrific Louisiana Kitchen

Servings:	8
Author Notes:	If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffé and pasta and gumbo and hundreds of other favorite foods) and eat them too.
Ingredients:	2 packages (9 ounces each) frozen French style green beans OR 1 can (28 ounces) cut green beans 1 onion, chopped 2 tablespoons light margarine 2 tablespoons flour salt and pepper to taste 1/2 cup skim milk 1 cup non-fat plain yogurt 1 cup shredded, reduced fat cheddar cheese
Instructions:	Cook beans according to directions on package; drain well. Saute onion in margarine until tender. Blend in flour, salt and pepper. Gradually add milk, stirring, and cooking until thick and bubbly. Stir in yogurt and green beans; heat thoroughly. Transfer to a 1 1/2 quart casserole dish. Sprinkle with cheese and broil in the oven until cheese melts.