Green bean-mushroom casserole

Recipe Information

Ingredients

• 1/4 cup butter

• 3 cloves garlic, minced

• 2 cups fresh sliced mushrooms

• 6 cups fresh green beans, ends removed and cut in half

• 6 cups low-sodium chicken broth

• Two 10 3/4-ounce cans low-sodium condensed cream of mushroom soup, undiluted

• 1/4 cup Parmesan cheese, grated

• 1/2 teaspoon black pepper (or to taste)

• Salt (optional)

• Two cans French fried onions

• 1 cup aged cheddar cheese, grated (to taste)

Directions

• Melt the butter in a large skillet over medium heat. Add in the mushrooms and garlic; cook, stirring, until the mushrooms lose their moisture, then set them aside.

• Place the green beans in a medium saucepan; cover with the 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.

• 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 an oven preheated to 350°F for 20 minutes.

• Remove from the oven and sprinkle the grated cheddar cheese on top; return to the oven for about 5-7 minutes or until the cheese has melted.

Nutrition (per serving)

• Calories: 252 cal

• Total fat: 18g

• Saturated fat: 11g

• Polyunsaturated fat: 1g

• Monounsaturated fat: 5g

• Cholesterol: 47mg

• Sodium: 347mg

• Potassium: 529mg

• Carbohydrate: 12g

• Fiber: 3g

• Sugar: 4g

• Protein: 15g