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Categories:
bacon olive oil baby portabella mushrooms red onion garlic almonds condensed condensed cream paprika white pepper French style green beans Cheddar cheese
Viewed: 77 - Published at: 5 years agoIngredients
- 4 slices bacon
- 1/4 cup olive oil
- 1 lb baby portabella mushrooms, sliced
- 1/2 medium red onion, chopped
- 3 garlic cloves, finely chopped
- 1/2 cup slivered almonds
- 1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
- 1/3 teaspoon paprika
- 1/3 teaspoon white pepper
- 2 (15 1/2 ounce) cans French style green beans, drained
- 1 cup shredded cheddar cheese
Method
- Preheat the oven to 375 degrees F.
- Place bacon in a large skillet over medium-high heat, and fry until crisp.
- Remove from the skillet to drain on paper towels.
- Pour olive oil into the skillet, and reduce heat to medium.
- When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
- Add garlic, and fry for a couple of minutes, just until fragrant.
- Stir in the mushroom soup and almonds, and bring to a boil.
- Season with white pepper and paprika, and crumble in the bacon.
- Gently stir in the green beans, then transfer the mixture to a casserole dish.
- Bake uncovered for 30 minutes in the preheated oven.
- Remove from the oven, and sprinkle Cheddar cheese over the top.
- Return to the oven for 5 minutes, or until cheese is melted.
- Let stand 5 minutes before serving.
