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Green Bean Amandine Casserole

Name: Green Bean Amandine Casserole
Prep time: 25 min
Total time: 1 h
Yield: 8
Ingredients: 3/4 cup water; 1/8 teaspoon salt; 2 bags (12 oz each) frozen cut green beans; 1 tablespoon butter or margarine; 1 package (8 oz) sliced fresh mushrooms (about 3 cups); 1 shallot, finely chopped; 1 can (10 3/4 oz) condensed cream of mushroom soup; 1/2 cup milk; 1/2 teaspoon salt; 1 cup freshly grated Parmesan cheese; 1/2 cup Progresso™ panko crispy bread crumbs; 1/2 cup sliced almonds, toasted; 1/4 cup butter or margarine, melted

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Prep 25 min
Total 60 min
Ingredients 13
Servings 8

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Treat your family to a hearty casserole dinner that features green beans, mushrooms and Progresso® bread crumbs – ready in an hour.

By Pillsbury Kitchens

Updated Oct 24, 2016

Ingredients

3/4 cup water
1/8 teaspoon salt
2 bags (12 oz each) frozen cut green beans
1 tablespoon butter or margarine
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 shallot, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1/2 teaspoon salt
1 cup freshly grated Parmesan cheese
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup sliced almonds, toasted
1/4 cup butter or margarine, melted

Steps

1

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 3-quart saucepan, heat water and 1/8 teaspoon salt to boiling over medium-high heat. Add green beans. Cover; cook 5 to 7 minutes or until tender. Drain; set aside.
2

In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Cook mushrooms and shallot in butter 6 to 7 minutes, stirring occasionally, until tender.
3

In large bowl, mix green beans, mushroom mixture, soup, milk and 1/2 teaspoon salt. Spread in casserole. In small bowl, mix cheese, bread crumbs, almonds and 1/4 cup butter. Sprinkle over green bean mixture.
4

Bake uncovered 35 minutes or until bubbly and topping is golden.