By Dawn Hall, author of the Busy People’s Cookbook Series

Green Beans and Potato Casserole
This is a southern-inspired dish.

2 (7-ounce) cans mushroom pieces, drained
2 (12-ounce) jars fat-free chicken gravy
2 (14-ounce) cans wax beans
2 (1-pound) bags frozen green beans
3 (15-ounce) cans white potatoes, sliced and drained
1/2 cup reduced-fat bacon bits
2 tablespoons imitation butter-flavored sprinkles

• Spray a large slow cooker with nonfat cooking spray.
• Put the mushroom pieces, chicken gravy, wax beans, green beans, potatoes, bacon pieces, and butter-flavored sprinkles into the slow cooker.
• Stir gently, cover, and cook for 4 1/2 hours on low.

Yield: 14 (1-cup) servings

Calories: 107 (9% fat); Total Fat: 1g; Cholesterol: 10mg; Carbohydrate: 20g; Dietary Fiber: 4g; Protein: 6g; Sodium: 864mg
Diabetic Exchanges: 1 starch, 1 vegetable

Preparation time: 5 minutes
Cooking time: 4 1/2 hours
Total time: 4 hours 35 minutes

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com