Green bean casserole doesn't have to be just a Thanksgiving treat; in under 30-minutes you can enjoy this dish any time of year.
Preheat oven to 400 degrees F. Trim haricot verts or tender young green beans. If desired, halve haricot verts or green beans. In a covered large saucepan, cook beans in a small amount boiling water for 8 to 10 minutes or until crisp-tender; drain and set aside. (Or, use two 16-ounce packages frozen French-style green beans, cooked according to package directions.)
In another large saucepan, combine cut-up reduced-fat cream cheese (Neufchatel), fat-free milk, garlic, minced and ground black pepper. Cook over low heat until melted and smooth, whisking constantly; remove from heat. Whisk in light dairy sour cream. Add green beans; toss to coat.
Spread green bean mixture in a 2-quart au gratin dish or rectangular baking dish. Bake, uncovered, about 15 minutes or until heated through, stirring once halfway through baking.
1 1/2 vegetable, 1 fat