Sautéed Mushroom and Green Bean Casserole
1 Tbsp. butter
½ pkg. (8 oz.) sliced fresh mushrooms (or 4 oz. sliced Portobello mushrooms)
1 can (10.5 oz.) can Campbell's® Condensed Cream of Mushroom Soup
½ cup milk
3 cans (14.5 oz. each) Del Monte® Cut Green Beans, drained
1 can (6 oz.) prepared French's® Crispy Fried Onions
- Preheat oven to 350°F.
- Melt butter in large skillet over medium-high heat. Cook mushrooms 4 minutes or until tender. Stir in soup, milk, beans and 2/3 cup onions. Pour into a 2 qt. casserole.
- Bake, uncovered, 25 minutes or until heated through and bubbly. Stir; sprinkle with remaining onions. Bake 5 minutes longer or until onions are golden brown.