Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs.
cost per recipe: $6.35
The price is determined by the national average.
cup grated Parmesan cheese
tablespoons dry bread crumbs
ounces sliced mushrooms(about 1 cup)
small onion, chopped (about 1/4 cup)
teaspoon dried basil leaves, crushed
teaspoon dried oregano leaves, crushed
teaspoon garlic powderor 1 clove garlic, minced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cups cooked cut green beans
large tomato, cut into wedges
Heat the oven to 400°F. Stir the cheese and bread crumbs in a small bowl.
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, mushroom mixture, green beans and tomatoes in a 13x9x2-inch baking dish. Sprinkle with the cheese mixture.
Bake for 20 minutes or until the green bean mixture is hot and bubbling.
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
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