Green Bean Amandine Casserole

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

By Pillsbury Kitchens

October 24, 2016

3/4 cup water

1/8 teaspoon salt

bags (12 oz each) frozen cut green beans

tablespoon butter or margarine

package (8 oz) sliced fresh mushrooms (about 3 cups)

shallot, finely chopped

can (10 3/4 oz) condensed cream of mushroom soup

1/2 cup milk

1/2 teaspoon salt

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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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.