Sautéed Mushroom and Green Bean Casserole

“In the winter you want to make a lot of warm things…comfort foods…food that keeps you warm when it’s 30 below.” Gina Reichert, Green Bay

See more of America's Recipes here.

Sautéed Mushroom and Green Bean Casserole

Serves

12
Prep Time
10 min.
Cook Time
30 min.

“In the winter you want to make a lot of warm things…comfort foods…food that keeps you warm when it’s 30 below.” Gina Reichert, Green Bay

See more of America's Recipes here.

Ingredients

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 

Directions
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
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