1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 c. low-fat milk
1 packet Butter Buds
2 tbsp. fine bread crumbs
1/2 tsp. paprika
Pepper to taste
1 lb. green beans, trimmed and sliced
2 med. size green pepper, seeded and sliced
4 sm. white onions, chopped
1 tbsp. Parmesan cheese

Preheat oven to 375 degrees. Combine soup, milk, and Butter Buds in medium size saucepan. Heat until hot. In small bowl, combine bread crumbs, paprika, and pepper. Spray 1 1/2 quart casserole with non-sticking coating agent. Alternate layers of vegetables topping each layer with 1/3 of the mushroom sauce and 2 teaspoons of bread crumb mixture. Top with cheese. Bake one hour. Yields: 8 servings. 3/4 cups per serving = 85 calories.