Ingredients
- 1/4 cup butter
- 3 garlic cloves, minced (can use more)
- 1 1/2 cups fresh sliced mushrooms (does not have to measure exactly)
- 6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
- 6 cups low-sodium chicken broth (for the best flavor do not substitute water)
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
- 1/4 cup fresh grated grated Parmesan cheese
- 1 teaspoon fresh ground black pepper, or to taste
- 2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
- 1 cup shredded cheddar cheese (can use more)
How to Make
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Step 1: Melt the butter in a large skillet over medium heat.
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Step 2: Add in mushrooms and garlic and cook until they loose their moisture; set aside.
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Step 3: 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.
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Step 4: Butter a 3-quart casserole dish (or a little larger).
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Step 5: Lace the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine then add in the cooked green beans and toss to combine.
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Step 6: Transfer to the prepared casserole dish.
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Step 7: Bake in a preheated 350 degrees F oven for 20 minutes.
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Step 8: Remove from oven and sprinkle the grated cheddar cheese on top then return to oven for about 5-7 minutes or until the cheese has melted.
We hope you enjoy this recipe!
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