Planning tip: Can be prepared through Step 3, covered and refrigerated up to 1 day ahead. Bring to room temperature before baking.
2 lb fresh green beans, stem ends removed, beans cut in thirds (see note)
2 Tbsp stick butter
1 cup thinly sliced shallots or chopped onion
10 oz baby bella mushrooms, sliced
4 oz shitake mushrooms, stems twisted off and discarded caps sliced 1 box (18.3 oz) creamy Portobello mushroom soup (Campbell’s Select)
1 can (2.8 oz) Fresh-friend onions
- lightly coat a 2-qt shallow baking dish with nonstick spray.
- Drain and return to pot.
- Pour on soup, toss gently to coat; transfer to baking dish.
- Top with French-fried onions. Bake 30 minutes, or until hot and bubby and onions are crisp.
Per serving: 174 cal, 4 g pro, 21 g car, 3 g fiber, 9 g fat (4 g sat fat), 10 mg chol, 338 mg sod
Note: Instead of fresh green beans, you can use 2 lb (12 cups) cooked, frozen.
Photo courtesy: foodgeeks
