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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Green Bean Casserole

Published in Recipes, Salads & Vegetables Author: CentraCare

CentraCare Health Weight Management Recipe

Ingredients

  • 1 lb. frozen green beans (French cut is best), thawed
  • 10.5 oz. canned, reduced-fat, low-sodium cream of mushroom soup
  • ½ cup low-fat sour cream
  • ½ tsp. ground black pepper
  • 1 small onion, cut into thin strips
  • Nonstick cooking spray
  • ½ cup whole-wheat flour

Directions

  1. Preheat oven to 350°F.
  2. In a 9 x 13 casserole dish, combine green beans, soup, sour cream and pepper. Stir until well mixed and bake for 20 minutes.
  3. While casserole bakes, spread out onion sticks and lightly spray with cooking spray.
  4. Sprinkle flour over onion pieces, tossing to coat equally.
  5. Spray a medium-large skillet with cooking spray and heat to medium heat. Add onions and cook until crispy, stirring occasionally.
  6. Remove casserole from oven, add ½ onions and stir well.
  7. Top with remaining onions and return to oven, bake 5 more minutes.

Yield: 8 servings
Serving Size: ½ cup

Nutrition Information Per Serving

  • Calories: 77
  • Fat: 2 g.
  • Cholesterol: 4 g.
  • Sodium: 138 mg
  • Carbs: 12 g.
  • Fiber: 2 g.
  • Protein: 3 g.

Exchanges per serving: ⅓ Protein; ½ Vegetable; ½ Fat

*Recipe taken from The American Heart Association.