1-lb. fresh green beans, snapped and rinsed
1-10 3/4 oz. can cheese soup or southwest cheese soup
1-10/3/4 can sodium free chicken broth
1/2 cup condensed milk
2 cups fresh cauliflower, chopped
2 TBS. extra virgin olive oil
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
In a medium pan over high heat, cook cauliflower in chicken broth until fork tender, about 15 minutes. Add cheese soup and condensed milk. Stir. Lower heat and simmer for 5 minutes or until sauce thickens. In a large skillet over medium-high heat, saute green beans in oil with spices. Stir occasionally.
Cook for 5 minutes. Beans should remain crunchy. Pour beans onto a serving platter and cover with sauce.
By: Chef Cathy Zeis
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