- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 250 cal
- 16g fat (5g sat)
- 10mg chol
- 200mg sodium
- 23g carb
- 4g fiber
- 7g sugars
- 5g protein
Ingredients
- 1 1/2 pounds green beans, trimmed and halved
- 2 tablespoons butter
- 1 cup diced onions
- 8 ounces mushrooms, thinly sliced
- 2 cloves garlic
- Pinch of nutmeg
- Pinch of cayenne pepper (optional)
- Salt and pepper, to taste
- 1 (12-ounce) box cream of mushroom soup
- 1 (4-ounce) jar crispy onions
Directions
Preheat oven to 400° F.
Bring a large pot of salted water to a boil. Cook green beans until just tender, about 3 minutes. Drain and rinse with cold water. Set aside.
In a large cast-iron or oven-proof skillet, melt butter over medium-high heat. Cook onions and mushrooms, stirring frequently, until softened, about 10 minutes. Stir in garlic, nutmeg, cayenne, salt and pepper and cook for 1 minute. Add cooked green beans to sauce and stir until coated. Sprinkle crispy onions over the top.
Bake until sauce is bubbly, about 15 minutes. Serve immediately.
Special notes:
This dish can be prepared one day in advance. Complete the recipe through adding the cooked beans to the sauce; cover and refrigerate. Bring to room temperature while preheating the oven, sprinkle with onions and bake an additional 10 minutes.
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