Ribs and a Corn 'n' Green Bean Casserole

Okay, today hubby smoked some ribs and I made this Corn 'n' Green Bean Bake to go with the ribs. Figured we only needed the one dish to cover vegetable and starch with the meal.

I did not have the celery as it went limp before I could use it, but it was good...I used the Greek yogurt that is the strained yogurt and is only 2% fat. This was very tasty and reminded me of that Veg-all casserole that is so popular.

It is another Light & Tasty recipe...

Makeover Corn 'n' Green Bean Bake

The result of our makeover is a delicious, creamy, cheesy casserole perfect for any night of the year. While the original is so decadent that you might make it only for those really special occasions, the Makeover Corn 'n' Green Bean Bake is great year round, yet tasty enough for those festive times, too.

12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 3-1/2 cups frozen corn, thawed
• 2 cans (14-1/2 ounces each) French-style green beans, drained
• 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (8 ounces) plain yogurt
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 small green pepper, chopped
• 2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)
• 1/3 cup reduced-fat butter, melted

Directions

• In a large bowl, combine the first nine ingredients. Transfer to a
• 13-in. x 9-in. baking dish coated with cooking spray.
• Toss the cracker crumbs and butter; sprinkle over vegetable mixture.
• Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
• Yield: 12 servings.

© Taste of Home 2009

Nutrition Facts: 3/4 cup equals 241 calories, 11 g fat (6 g saturated fat), 32 mg cholesterol, 679 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.