| Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6 Ingredients 1 1/2 cups corn, yellow, frozen 2 cups string beans, fresh or frozen 1 onion, yellow 1 bell pepper, red, medium 1 cup sour cream, fat-free 10 3/4 ounces soup, low sodium cream/mushroom (ready-to-serve can) 2 ounces cheddar cheese, low-fat 1/4 teaspoon black pepper 4 ounces crackers, whole grain, trans-free 2 tablespoons margarine, canola-based, trans-fat free
Preparation - Preheat oven to 350°F.
- Thaw corn and green beans. Wash, trim and cut beans into 1/2-inch pieces, if using fresh.
- Peel and chop onion; wash and chop bell pepper.
- In a large bowl, combine corn, green beans, onion, and bell pepper.
- Stir in sour cream, condensed soup, and cheese (shredded).
- Season with pepper and spoon into a 2-quart casserole dish lightly coated with cooking spray.
- In a separate bowl, crush the crackers and combine them with the margarine (melted). Sprinkle over vegetable mixture.
- Bake for 25 to 30 minutes, or until vegetables are heated through and the top is golden brown.
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