This recipe is a slightly tweaked version of one that was in our coupon
insert a couple of Sundays ago. I haven't made it yet, but this will
definitely be one of our Thanksgiving veggie dishes. It just sounds like
it'd be really good! The Kellogg's web site says the original recipe
contains 23 g. net carbs per serving. My version has about half of that (11
g. net carbs per serving, by my calculations). You can find the original
recipe and nutritional info at http://www.kellogs.com. The main source of
carbs in the original recipe came from the use of boxed corn flake crumbs.
I substituted crushed corn flake cereal, which made a big difference in the
carb count.

GREEN BEAN CASSEROLE

2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar or sugar substitute equivalent (aspartame's sweetness won't
hold up to the heat when this is baked, so it's best to use another kind,
such as Splenda)
1/4 cup finely chopped onion
1 carton (8 oz., or 1 cup) reduced-fat sour cream
2 cans (16 oz. each, or 4 cups) French-style green beans, drained
1/2 cup corn flakes, coarsely crushed
1 tablespoon margarine or butter, melted

Melt 2 tablespoons margarine or butter in medium-size saucepan. Stir in
flour, salt, pepper, sugar, and onion. Stir in sour cream. Cook over low
heat until thickened, stirring occasionally. Fold in green beans. Pour
into 1 1/2-quart casserole coated with cooking spray.

Combine crushed corn flakes with 1 tablespoon of melted margarine or butter
and sprinkle over top.

Bake at 350°F about 30 minutes or until hot.

Yield: About 6 servings
Serving size: 1/2 cup
11 net carbs per serving

Enjoy!

Karen
Type 2