Cheesy Green Bean Casserole Amandine
Servings 6 -8 servings
Ingredients
- 2 tbsp. butter
- 1 medium yellow onion chopped
- 1 - 8 oz. package sliced white mushrooms
- 1 - 10.5 oz. can Campbell's® Cream of Mushroom Soup
- 1/2 c. Swanson® Chicken broth
- 3 tbsp. balsamic vinegar
- 1 c. shredded Parmesan cheese divided
- 1/2 c. slivered almonds divided
- 2 - 14.5 oz. cans Del Monte® Blue Lake® Cut Green Beans well-drained
Instructions
- In a large skillet over medium-high heat, melt the butter.
- Add the onions and mushrooms, cooking until soft and golden.
- In a large bowl, stir together cooked onions and mushrooms, cream of mushroom soup, chicken broth, balsamic vinegar, 1/2 c. Parmesan cheese, and 1/4 c. slivered almonds.
- Fold in the green beans.
- Spread into a lightly greased 2-qt. baking dish.
- Bake at 350 degrees for 30 minutes, or until edges are bubbling.
- Sprinkle with remaining Parmesan cheese and almonds.
- Return to the oven for 4-5 minutes, or until cheese is melted, and the almonds are lightly browned.
- Serve hot!