Green Bean and Portabella Mushroom Casserole
Shanon
ingredients
- 4 slices bacon
- 1/4 cup olive oil
- 1 pound baby portabella mushrooms, sliced
- 1/2 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup slivered almonds
- 1 (10.75 ounce) can condensed Cream of Mushroom Soup with roasted garlic
- 3/4 teaspoon salt
- 1/3 teaspoon white pepper
- 2 (15.5 oz) cans French Cut green beans, drained
- 1 cup cheddar cheese, shredded
directions
- 1
1. Preheat oven to 375°F.
- 2
2. Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from skillet to drain on paper towels.
- 3
3. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic and fry for a couple of minutes, just until fragrant.
- 4
4. Stir in the mushroom soup and almonds, and bring to a boil. Once at a boil season with salt and pepper and crumble in the bacon.
- 5
5. Gently stir in the green beans, then transfer the mixture to a casserole dish.
- 6
6. Bake uncovered for 30 minutes. Remove from the oven and sprinkle cheddar cheese over the top.
- 7
7. Return to the over for 5 minutes or until cheese is melted. Remove and let stand 5 minutes before serving.
Source: Christine
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