Green Bean And Mushroom Casserole

Fill a large pot with water and bring to a boil. Bake uncovered for 30 minutes in the preheated oven. Slice the mushrooms. Pat dry with paper towels.

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Return to oven and cook 10 minutes more.

Green Bean And Mushroom Casserole. Bake 30 - 35 minutes until onions are crispy and sauce is bubbly. In the bottom of a baking dish combine soup milk garlic and pepper until smooth. Boil for 7 minutes drain and set aside.

Add the green beans and cook just until they turn a brighter shade of green about 2 minutes. Stir in the mushroom soup and almonds and bring to a boil. 2 peel onions off and chop them finely then add it over green beans.

Sauté the mushrooms and the garlic until fragrant. Remove from oven stir taste and correct seasonings by adding more salt and pepper if needed. Coat a casserole dish with cooking spray.

Stir the soup mushroom mixture green beans and tomatoes in a 13x9x2-inch baking dish. Gently stir in the green beans then transfer the mixture to a casserole dish. 3 add aromatic herbs to the tray.

Add one cup of French fried onions mixing well. Pour mixture into 7 x 11 baking dish. 4 pour half a glass of water into the tray.

Heat the butter in a 10-inch skillet over medium heat. If using frozen fully defrost and drain. If using fresh beans blanch in hot water first.

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