Lunch: Makeover Corn 'n' Green Bean Bake Recipe

Ingredients

3-1/2 cups frozen corn, thawed
2 cans (14-1/2 ounces each) French-style green beans, drained
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (8 ounces) reduced-fat sour cream
1 cup (8 ounces) plain yogurt
1 cup (4 ounces) shredded sharp cheddar cheese
1 large onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)
1/3 cup reduced-fat butter, melted

Instructions

In a large bowl, combine the first nine ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350 ° for 40-45 minutes or until bubbly.

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