Green Bean and Mushroom Casserole
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.
serves
6
people
Ingredients
cost per recipe: $6.35
The price is determined by the national average.
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1/4
cup grated Parmesan cheese
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3
tablespoons dry bread crumbs
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2
tablespoons butter
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3
ounces sliced mushrooms(about 1 cup)
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1
small onion, chopped (about 1/4 cup)
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1/2
teaspoon dried basil leaves, crushed
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1/2
teaspoon dried oregano leaves, crushed
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1/4
teaspoon garlic powderor 1 clove garlic, minced
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
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4
cups cooked cut green beans
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2
large tomato, cut into wedges
How to Make It
Step 1
Heat the oven to 400°F. Stir the cheese and bread crumbs in a small bowl.
Step 2
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.
Step 3
Stir the soup, mushroom mixture, green beans and tomatoes in a 13x9x2-inch baking dish. Sprinkle with the cheese mixture.
Step 4
Bake for 20 minutes or until the green bean mixture is hot and bubbling.
Recipe Tips
- Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (14.5 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.
