Green Bean and Portobello Mushroom Casserole Good Recipes

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Green Bean and Portobello Mushroom Casserole

"We got burned out at the conventional recipe. A critical update of the vintage inexperienced bean casserole resulted. It's spicier, not runny, and has an unusual blend of textures. My family loves it! I suppose yours will too. Can't wait to know what you suspect."

Ingredients :

four slices bacon
1/4 cup olive oil
1 pound baby portobello mushrooms, sliced
half of medium onion, chopped
three cloves garlic, finely chopped
1/2 cup slivered almonds
1 (10.Seventy five ounce) can condensed cream of mushroom soup with roasted garlic
3/four teaspoon seasoned salt with out a MSG
1/3 teaspoon white pepper
2 (15.Five ounce) cans French cut inexperienced beans, tired
1 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 10M	Ready in : 50M

Preheat the oven to 375 ranges F (190 stages C).
Place bacon in a massive skillet over medium-high heat, and fry till crisp. Remove from the skillet to empty on paper towels. Pour olive oil into the skillet, and decrease warmness to medium. When oil is hot, add mushrooms and onion; prepare dinner, stirring regularly till the onions begin to come to be translucent. Add garlic, and fry for a few minutes, just till aromatic. Stir in the mushroom soup and almonds, and convey to a boil. Season with pro salt and white pepper, and disintegrate in the bacon. Gently stir within the inexperienced beans, then transfer the aggregate to a casserole dish.
Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the pinnacle. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 mins before serving.

Notes :

Try the usage of a Reynolds® gradual cooker liner to your gradual cooker for less complicated cleanup.

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