| 3 | cups Rice Chex® cereal |
| 1/3 | cup grated Parmesan cheese |
| 3 | tablespoons butter or margarine, melted |
| 3/4 | cup milk |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed, or 2 cans (14.5 oz each) Green Giant® cut green beans, drained |
| 1 | can (10 3/4 oz) condensed cream of mushroom soup |
| 1/8 | teaspoon pepper, if desired |
| 1. | Heat oven to 350°F. In large resealable food-storage plastic bag, place cereal, cheese and butter. Seal bag and shake gently to evenly coat cereal; set aside. |
| 2. | In ungreased 1 1/2-quart casserole, mix beans, soup and pepper. Top with cereal mixture. |
| 3. | Bake about 30 minutes or until beans are hot and topping is light golden brown. |
| Bake about 45 minutes.
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| This casserole is also delicious made with other vegetables. Try your family's favorite. |
Nutrition Information:
160 ( 80); 9g ( 4 1/2g, 0g); 20mg; 460mg; 16g ( 1g, 4g); 5g 15%; 4%; 15%; 20% 1 ; 0 ; 1 ; 1 1/2 1