Ingredients
Scale
- ¼ 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 ¾ ounce) cans low-sodium condensed cream of mushrooms soup
- ¼ cup grated parmesan cheese
- ½ teaspoon black pepper
- 2 (2 7/8 ounce) cans French fried onion rings
- 1 cup grated cheddar cheese
Instructions
- Pre-heat the oven to 350 degrees. In a large skillet melt butter and add mushrooms and garlic. Cook while stirring until mushrooms lose their moisture. Set aside.
- Add green beans to a large saucepan 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.