Simple Cuisine Menu Green Bean and Portobello Mushroom Casserole :: Best Dishes

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Green Bean and Portobello Mushroom Casserole

"We got burned out on the traditional recipe. A severe update of the antique green bean casserole resulted. It's spicier, no longer runny, and has an unusual mix of textures. My circle of relatives loves it! I suppose yours will too. Can't wait to understand what you think."

Ingredients :

four slices bacon
1/4 cup olive oil
1 pound toddler portobello mushrooms, sliced
half medium onion, chopped
three cloves garlic, finely chopped
half cup slivered almonds
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
3/four teaspoon pro salt without a MSG
1/three teaspoon white pepper
2 (15.Five ounce) cans French cut green beans, drained
1 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 10M	Ready in : 50M

Preheat the oven to 375 degrees F (one hundred ninety ranges C).
Place bacon in a large skillet over medium-high warmness, and fry till crisp. Remove from the skillet to empty on paper towels. Pour olive oil into the skillet, and decrease heat to medium. When oil is warm, upload mushrooms and onion; prepare dinner, stirring regularly until the onions begin to grow to be translucent. Add garlic, and fry for a few minutes, just until fragrant. Stir inside the mushroom soup and almonds, and convey to a boil. Season with seasoned salt and white pepper, and crumble within the bacon. Gently stir within the inexperienced beans, then switch the aggregate to a casserole dish.
Bake uncovered for 30 minutes within the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the pinnacle. Return to the oven for five minutes, or till cheese is melted. Let stand 5 mins before serving.

Notes :

Try the use of a Reynolds® slow cooker liner on your slow cooker for less difficult cleanup.

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