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butter garlic mushrooms fresh green beans chicken broth condensed cream Parmesan cheese black pepper salt onion Cheddar cheese
Viewed: 52 - Published at: 7 years agoIngredients
- 1/4 cup butter
- 3 garlic cloves, minced
- 2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
- 6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
- 6 cups low sodium chicken broth
- 2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
- 1/4 cup fresh grated parmesan cheese
- 1/2 teaspoon black pepper (or to taste)
- salt (optional)
- 2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
- 1 cup grated old cheddar cheese (can use (to taste)
Method
- Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
- Place the green beans in a medium saucepan; cover with 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 (or a little larger).
- 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 a preheated 350 degrees F oven for 20 minutes.
- Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.
