Ingredients Jump to Instructions ↓

  1. 2 lb fresh green beans, stem ends trimmed

  2. 2 tsp butter

  3. 2 pkg (3 1/5 oz each) assorted wild mushrooms (such as Monterey Blend)

  4. 1 can (103/4 oz) condensed cream of mushroom with roasted garlic soup

  5. 1 cup milk

  6. 1/8 tsp ground red pepper

  7. 1 1/4 cups French fried onions (from a 6-oz can)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Coat a 2 1/2- to 3-qt shallow baking dish with nonstick spray.

  2. Cook beans in a large pot of lightly salted water to cover 7 minutes or until crisp-tender. Drain well.

  3. Melt butter in same pot. Add mushrooms and sauté over medium-high heat 5 minutes or until golden. Remove from heat.

  4. Add soup, milk and red pepper; stir until well blended. Add beans and 3/4 cup fried onions; toss to mix and coat. Scrape into prepared baking dish and cover with a lid or foil.

  5. Bake 30 minutes or until hot. Uncover, sprinkle with remaining fried onions and bake uncovered 5 minutes to crisp onions. Planning Tip: Can be prepared through Step 4 up to 1 day ahead. Refrigerate covered. Bring to room temperature before baking.


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