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Source: Campbell's Recipes
Tagged With: 6 servings (about 3/4 cup each)
Green Bean and Mushroom Casserole
Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs.
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Serves: 6 servings (about 3/4 cup each)
Prep Time: 20 minutes
Cook Time: 20 minutes
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2 tablespoons butter
3 ounces sliced mushrooms (about 1 cup)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon Dried oregano leaves, crushed
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
4 cups cooked cut green beans
2 large tomatoes, cut into wedges
1/4 cup grated parmesan cheese
3 tablespoons dry bread crumbs

Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, mushroom mixture, green beans and tomatoes in a 3-quart shallow baking dish.
Stir the cheese and bread crumbs in a small bowl and sprinkle over the top of the green bean mixture. Bake at 400°F. for 20 minutes or until hot and bubbling.
Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (about 16 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.

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