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.
Ingredients
0.25 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
2 tablespoons butter
3 ounces sliced mushrooms(about 1 cup)
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon dried basil leaves, crushed
0.5 teaspoon dried oregano leaves, crushed
0.25 teaspoon garlic powderor 1 clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
4 cups cooked cut green beans
2 large tomato, cut into wedges
3 tablespoons dry bread crumbs
2 tablespoons butter
3 ounces sliced mushrooms(about 1 cup)
1 small onion, chopped (about 1/4 cup)
0.5 teaspoon dried basil leaves, crushed
0.5 teaspoon dried oregano leaves, crushed
0.25 teaspoon garlic powderor 1 clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
4 cups cooked cut green beans
2 large tomato, cut into wedges
Instructions
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.
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.
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.
Directions
Print
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.
Ingredients
0.25 cup grated Parmesan cheese3 tablespoons dry bread crumbs2 tablespoons butter3 ounces sliced mushrooms(about 1 cup)1 small onion, chopped (about 1/4 cup)0.5 teaspoon dried basil leaves, crushed0.5 teaspoon dried oregano leaves, crushed0.25 teaspoon garlic powderor 1 clove garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup4 cups cooked cut green beans2 large tomato, cut into wedges
Zucchini Bread
Ready to try something unique and exciting...
Marinated Turkey Breast
Sometimes turkey breast can be dry...but t...
Baked Chicken, Broccoli & Rice
This family-friendly casserole features gr...
Salmon Wellington
What an elegant entrée—salmon fillets t...