Ingredients: Servings: 6-8 Units: US | Metric 1/4 cup butter 3 garlic cloves, minced 2 cups fresh sliced mushrooms (does not have to be exactly 2 cups) 6 cups fresh green beans (ends removed and cut in half, can use more or less if desired) 6 cups low sodium chicken broth 2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted 1/4 cup fresh grated parmesan cheese 1/2 teaspoon black pepper (or to taste) salt (optional) 2 (2 7/8 ounce) cans French fried onion rings (such as Durkee) 1 cup grated old cheddar cheese (can use (to taste) Directions: 1 Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside. 2 Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse. 3 Butter a 3-quart casserole dish (or a little larger). 4 Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine. 5 Transfer to the prepared casserole dish. 6 Bake in a preheated 350 degrees F oven for 20 minutes. 7 Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted Read more: food/recipe/green-bean-mushroom-casserole-by-paula-deen-194466?oc=linkback
Posted on: Wed, 05 Mar 2014 23:38:17 +0000
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