2 tsp. Crisco oil
1/2 medium green bell pepper, chopped
1 (8 oz) can tomatoes, drained
2 Tbsp. nonfat mayonnaise dressing
1 medium onion, chopped
1 (10 oz.) pkg. frozen green beans, thawed
1/4 tsp. salt
1/8 tsp. crushed red pepper
1/8 tsp. garlic powder
1/4 c. plain dry bread crumbs
Heat oil in large skillet on medium heat. Add onion and green pepper. Cook and stir until tender. Add beans, tomatoes, mayonnaise, salt, red pepper and garlic powder. Heat thoroughly, stirring occasionally. Spoon into lightly oiled one-quart casserole. Sprinkle with bread crumbs. Bake in preheated 375° (350° for glass) oven for 30 minutes. Do not overbake. Remove casserole to cooling rack. Serve warm. Makes eight servings.
(Exchanges: 1/2 cup casserole, two vegetable).