Heat oven to 350°F. Lightly coat a 2-qt shallow baking dish with nonstick spray.
Bring a 4- to 5-qt pot of lightly salted water to a boil. Add beans; cook 7 to 8 minutes until crisp-tender. Drain and return to pot.
Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 5 minutes, or until lightly browned and liquid from mushrooms evaporates. Add to beans. Pour on soup, toss gently to coat; transfer to baking dish.
Top with French-fried onions. Bake 30 minutes, or until hot and bubbly and onions are crisp.
Note: Instead of fresh green beans, you can use 2 lb (12 cups) cooked, frozen.
Planning Tip: Can be prepared through Step 3, covered and refrigerated up to 1 day ahead. Bring to room temperature before baking.
Calories 174 Fat 9g Saturated fat 4g Cholesterol 10mg
Sodium 338mg Carbohydrate 21g Fiber 3g
This recipe has been added to the following public cookbooks:
Recipe 2,
when you want the very best !,
Holiday Sides,
billys notable cooking,
vegtables
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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