Healthy Eating
  • Northeast Wisconsin
  • December 2010
Written by 

Green bean & asparagus casserole


3 c. green beans

1 ½ c. asparagus

⅓ c. onion

1 clove garlic

1 can 98 percent fat-free cream of chicken soup

½ t. dry mustard

¼ t. cumin

Salt and pepper

¼ c. bread crumbs

1 T. olive oil


Preheat oven to 350 degrees.

Chop green beans, asparagus and onion and place in a bowl.

Press garlic clove

Whisk together soup, garlic, mustard, cumin, salt and pepper

Pour soup mixture over vegetables, stir and transfer to 2-quart casserole dish

Stir together bread crumbs and olive oil and sprinkle over casserole

Bake uncovered 40 to 60 minutes.

Nutrition Facts (per serving):

Prep Time: 5 to 10 minutes

Cook Time: 40 to 60 minutes

Difficulty: Easy | Portion: 6 Servings

Calories 110

Total Fat 4.3g

Total Carbohydrates 16g

Protein 4g

Shana Conradt

Shana Conradt is co-founder, developer and nutrition specialist for She is the author of Getting Fit With Food: 101 Healthy Eating Recipes.

She was the founding partner of Ellipse Fitness/Ellipse Management Company; the co-founder of Livewell Yoga and personal trainer for Kristin Steede, a contestant on Season 7 of NBC's The Biggest Loser. Shana Conradt has been a fitness instructor, weight loss consultant, teacher, educator, counselor and competitive athlete for more than 15 years.

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