1 1/4 lbs fresh green or purple snap beans, trimmed (I think I’m going to try canned green beans next time.  I’m a southerner and like my veggies mushy and these were still crisp tender)

1/4 lbs shallots, chopped (this took 4 shallots for me)

1 tsp sugar

1 can low fat cream of mushroom soup

3/4 cup shredded low fat sharp cheddar cheese

1 tsp Worcestershire sauce

1/4 cup packaged french fried onions

1. Heat oven to 350.  Spray an 8 inch square baking dish with spray.

2. Boil beans until crisp tender, 4-5 minutes.  Drain in colander.  Rinse under cold water; drain again.

3. While beans are cooking, set a small skillet over medium high heat and add shallots and sugar; cook, stirring frequently, until shallots begin to brown, 3-4 minutes.

4. Transfer shallot mixture to bowl with beans.  Add soup, cheddar, and Worcestershire sauce; stir until blended.  Pour mixture into baking dish and bake 25 minutes.  Sprinkle top with onions and bake until bubbling, about 5 minutes.

Each 1 cup serving has 171 calories and is 3 points.