Green Bean Casserole

By bklynmommy

Ingredients

• 1/4 cup butter
• 3 garlic cloves (minced)
• 2 cups fresh sliced mushrooms
• 6 cups fresh green beans (ends removed and cut in half)
• 6 cups low sodium chicken broth
• 2 (10 3/4 ounce) cans low-sodium condensed cream of mushrooms soup
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon black pepper
• 2 (2 7/8 ounce) cans French fried onion rings
• 1 cup grated cheddar cheese

Details

Servings 6
Adapted from blogchef.net

Preparation

Step 1

Pre-heat the oven to 350 degrees. In a large skillet melt butter and add mushrooms and garlic. Cook while stirring until mushrooms loose their moisture. Set aside.

Add green beans to a large sauce pan and pour chicken broth over them. Bring to a boil and cook for 8-10 minutes or until green beans become fork tender. Drain green beans (but do not rinse).

In a large bowl combine cream of mushroom soup, cooked mushrooms, parmesan cheese, pepper and onions rings, mix well. Gently fold in green beans. Pour into a greased 3 quart casserole dish. Bake in the oven at 350 degrees for 20 minutes.

Remove from the oven and sprinkle cheddar cheese over the top return to oven and bake for 5 minutes or until the cheese has melted.