Green Bean & Walnut Casserole

Filling

• 2 Tablespoons butter or margarine
• 4 ounces mushrooms, minced (optional)
• 1 cup onion, minced
• 1 can cream of mushroom soup
• ½ cup low fat milk
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 2 cans green beans, drained
• Nonstick spray

Topping

• 2/3 cup breadcrumbs or crushed cereal
• 2/3 cup chopped walnuts
• 2 Tablespoons butter or margarine, melted
• ½ cup minced onion

Directions

1. Wash hands with warm, soapy water
   Preheat oven to 350°F. Spray an 9×13-inch baking pan with nonstick spray and set aside.
2. Melt butter or margarine in a medium saucepan over medium heat. Add mushrooms and onion. Cook, stirring frequently, for about 5 minutes.
3. Add in cream of mushroom soup, soy sauce, and low-fat milk. Season with salt and pepper. Mix to combine. Turn off heat.
4. Add canned green beans and sauce to baking pan; toss or stir to coat with mixture.
5. In a bowl, stir together all topping ingredients and sprinkle on top of green bean mixture.
6. Bake for 20 minutes or until topping is golden brown.

Makes 12 servings