MOLLY'S GREEN BEAN CASSEROLE

Yes, I do know that diabetics should eat fresh vegetables more than vegetable casseroles. Having said that, here is a recipe I found on the internet years ago after I was diagnosed with diabetes. It is much healthier than the traditional green bean casserole and is okay for us from time to time.

6 cups blanched frenched green beans ( I don't French cut mine, I just break them then cook a little bit more than just blanched)

1pint sour cream (we diabetics need to use low-fat)

2 tablespoons water

1 teaspoon crushed red pepper flakes

4 strips bacon, fried crisp and broken into pieces

1 teaspoon Worcestershire sauce

pepper, to taste

2 cups Parmesan, grated

4 ounces sliced mushrooms, browned in a bit of butter

3 green onions, chopped

Preheat oven to 350 degrees F.

Mix sour cream, Worcestershire sauce, 1½ cups of the Parmesan cheese, pepper flakes, and pepper.

 Stir in bacon, mushrooms, and green onions.

Add green beans and mix thoroughly.

Pour green beans in a 9 x 13-inch casserole dish which has been buttered.

Top with the rest of the Parmesan.

Bake until top begins to brown, 20 to 30 minutes.

If the green beans are bubbling, but the cheese isn't browning, turn it on broil for just a second. Let set for 10 to 15 minutes before serving.

Note: I believe I got this from RecipeLion but it has been so long I could be wrong.

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