Green Bean Amandine Casserole
(from SallyV’s recipe box)
Non-traditional green bean casserole. And oh so good!
Prep time: 20 minutes
Cook time: 35 minutes
Serves 8 people
Categories: Side Dish
Ingredients
- 2 12 oz bags frozen green beans
- 1 T. butter or margarine
- 8 oz fresh mushrooms, sliced
- 1 shallot, diced
- 1 can cream of mushroom soup
- 1/3 C. mayonnaise
- 1/2 C. milk
- 1/2 t. salt
- 1/4 t. pepper
- 1 C. freshly grated Parmesan cheese
- 1/2 C. Progresso® panko crispy bread crumbs
- 1/2 C. sliced almonds, toasted
- 1/4 C. butter, melted
Directions
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Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
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Microwave beans until just barely done, a minute less than the instructions. Pour into strainer, stop cooking with cold water. Set aside to drain.
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In a skillet, melt butter over medium-high heat. Cook mushrooms and shallot 6 to 7 minutes, stirring occasionally, until tender.
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In large bowl, mix green beans, mushroom mixture, soup, mayonnaise, milk, salt & pepper. Spread in casserole.
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In small bowl, mix parmesan, bread crumbs, almonds and melted butter. Spread over green bean mixture.
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Bake uncovered 35 minutes or until bubbly and topping is golden.