Dijon-style mustard adds a delicious zip to this easy slow cooker side dish.
Here's the skinny:
8 ounces frozen green beans >
12 ounces Green Giant® frozen whole green beans
1 can (10 3/4 oz) condensed cream of celery soup >
1 can (10 3/4 oz) reduced-fat and reduced-sodium condensed cream of celery soup
1/2 package (8 oz) cream cheese, cut up >
2 to 4 tablespoons Dijon-style mustard
3/4 teaspoon salt >
3/4 teaspoon dried dill weed
Nutritional Highlights
120 (before)
80 (after)
4 1/2 g (before)
1/2 g (after)
2 g (before)
0 g (after)
15 mg (before)
0 mg (after)
290 mg (before)
160 mg (after)
20 min |
6 hr 30 min |
12 servings |
2 pounds new potatoes, halve any large ones
12 ounces Green Giant® frozen whole green beans
1 can (10 3/4 oz) reduced-fat and reduced-sodium condensed cream of celery soup
3/4 cup water
2 to 4 tablespoons Dijon-style mustard
3/4 teaspoon dried dill weed
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1 Place potatoes and green beans in a 3½- or 4-quart slow cooker. Combine soup, the water, mustard, and dillweed. Pour over vegetables; gently stir to combine.
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2 Cover; cook on low-heat setting for 6 to 7 hours. Gently stir before serving.
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Nutritional Information
3/4 cup:
Calories 80 (Calories from Fat 5); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 1g); Protein 2g
% Daily Value
Vitamin A 4; Vitamin C 25; Calcium 2; Iron 6
Exchanges
1 Starch
Carbohydrate Choices
1
