Green bean casserole is one of those comforting Fall foods…except I could take or leave green beans. Instead, I made a basic green bean casserole recipe with another vibrant green veggie: asparagus. Asparagus is typically a spring veggie, but cover anything with enough creamy soup and nobody will care.
First, microwave some frozen pearl onions. This would actually work really well (maybe better?) with regular sliced white or yellow onion. I just happened to have the pearl ones in my freezer. Pearl onions look a little fancier, but because they’re thicker, you’ll need less of them than if you used sliced onion.
Whichever type of onion you go with, it’s just a combination game. Simply combine them with 1 can of 98% fat free cream of mushroom soup, 1/3 c. fat free half and half, and two large bunches of chopped asparagus.
Bake at 350 for 25 minutes, top with some of those delicious fried onion bits, and bake for an additional five minutes. Those fried onion thingies are so terrible for you but oh so good. And you know what? I used low fat soup and fat free half and half so you earned yourself a little fried goodness.