|Preparation Time||25 Minutes|
|Cook Time||25 Minutes|
|Total Time||50 Minutes|
|Main Ingredient||Green Beans; Mushrooms|
|Category||Beans & Legumes; Vegetables|
|Diet||Low Calorie; Low Carb; Low Cholesterol; High Protein|
1/4 cup butter
3 cloves garlic, minced
2 cups fresh sliced mushrooms
6 cups fresh green beans, ends removed and cut in half
6 cups low-sodium chicken broth
Two 10 3/4-ounce cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh Parmesan cheese, grated
1/2 teaspoon black pepper (or to taste)
Two 2 7/8-ounce cans French fried onion rings
1 cup aged cheddar cheese, grated (to taste)
Melt the butter in a large skillet over medium heat. Add in the mushrooms and garlic; cook, stirring, until the mushrooms lose their moisture, then set them aside.
Place the green beans in a medium saucepan; cover with the chicken broth and bring to a boil. Cook for about 8-10 minutes or until just fork-tender; drain but do not rinse.
Butter a 3-quart casserole dish.
Place the mushroom soup, onion-mushroom mixture, Parmesan cheese, black pepper, and onion rings in a large bowl; mix well to combine. Add in the cooked green beans; mix to combine.
Transfer to the prepared casserole dish.
Bake in an oven preheated to 350ï¿½F for 20 minutes.
Remove from the oven and sprinkle the grated cheddar cheese on top; return to the oven for about 5-7 minutes or until the cheese has melted.
Calories: 252 cal
Total fat: 18g
Saturated fat: 11g
Polyunsaturated fat: 1g
Monounsaturated fat: 5g