Categories: Side Dish

Ingredients

• 2 12 oz bags frozen green beans
• 1 T. butter or margarine
• 8 oz fresh mushrooms, sliced
• 1 shallot, diced
• 1 can cream of mushroom soup
• 1/3 C. mayonnaise
• 1/2 C. milk
• 1/2 t. salt
• 1/4 t. pepper
• 1 C. freshly grated Parmesan cheese
• 1/2 C. Progresso® panko crispy bread crumbs
• 1/2 C. sliced almonds, toasted
• 1/4 C. butter, melted

Directions

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray.

2. Microwave beans until just barely done, a minute less than the instructions. Pour into strainer, stop cooking with cold water. Set aside to drain.

3. In a skillet, melt butter over medium-high heat. Cook mushrooms and shallot 6 to 7 minutes, stirring occasionally, until tender.

4. In large bowl, mix green beans, mushroom mixture, soup, mayonnaise, milk, salt & pepper. Spread in casserole.

5. In small bowl, mix parmesan, bread crumbs, almonds and melted butter. Spread over green bean mixture.

6. Bake uncovered 35 minutes or until bubbly and topping is golden.

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