Ingredients
- Ingredients
- 1 pound frozen French-cut green beans
- 1 small onion, thinly sliced
- 2 cups thinly sliced mushrooms
- 1 garlic clove, minced
- 1/4 cup Marsala wine (can substitute cooking sherry or beef broth)
- 1 (10.75 ounces) can reduced-fat cream of celery soup
- 1/2 cup nonfat half-and-half
- 1/4 teaspoon black pepper
- 1/4 teaspoon seasoned salt, optional
- Optional toppers (see Marlene Says)
Preparation
Step 1
Instructions
1. Place the green beans in a large, microwave-safe dish, cover, and microwave for 4 minutes. Carefully uncover, stir the beans, re-cover, and microwave for 4 more minutes. Remove and set aside.
2. Spray a large, nonstick skillet with cooking spray, and place over medium-high heat. Add the onions and sauté for 3 minutes. Add mushrooms and garlic and cook for 3 minutes, stirring frequently. Deglaze the pan with Marsala, stirring it into the vegetables.
3. Stir in the green beans, and toss to combine. Stir in the soup, half and half, pepper, and optional seasoned salt. Cover and simmer over low heat for 5 to 10 minutes, stirring occasionally until the mixture is thickened and creamy. (If desired, place green bean mixture in a casserole dish and bake at 350ºF for 20 to 25 minutes before serving.)