1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups frozen corn, thawed
1 can (8 oz) sliced water chestnuts, drained
1 medium onion, chopped
1/2 cup reduced-fat sour cream
1/4 cup cubed reduced-fat process cheese (Velveeta)
5 tsp reduced-fat butter
1/3 cup crushed butter-flavored crackers
2 tbsp slivered almonds
Instructions
In a large bowl, combine the first 7 ingredients. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small skillet, melt butter. Add cracker crumbs and almonds; cook and stir until lightly browned. Sprinkle over the top.
Bake, uncovered, at 350 for 35-40 minutes or until heated through and topping is golden brown.
Originally Submitted
10/14/2009
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