3-bean casserole with cornflake crust

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1 lb.frozen Meijer Cut Green Beans, thawed
1 (15 oz.) canlow-sodium cannellini beans, rinsed and drained
1 (15 oz.) canlow-sodium pinto or light red kidney beans, rinsed and drained
1 (18 oz.) canready-to-serve creamy mushroom soup (not condensed)
1/2 cupMeijer 0% Plain Greek Yogurt
1/2 cupshredded reduced-fat Cheddar or Colby Jack
1/2 tsp.McCormick Ground (Cayenne) Red Pepper
1/2 cupMeijer Corn Flakes, lightly crushed
1/4 cupshredded Parmesan
2 tsp.smoked or sweet paprika

1. Preheat oven to 350°F. In a large bowl combine green beans, cannellini beans and pinto beans. Set aside.

2. In a medium bowl stir together soup, yogurt, Cheddar and red pepper. Add to bean mixture; toss to combine. Transfer mixture to a large, ovenproof baking dish.

3. For the crust, in a small bowl combine crushed cornflakes, Parmesan and paprika; sprinkle evenly over beans. Bake 25 minutes or until heated through and crust is golden.