I always make the traditional green bean casserole for Thanksgiving but this year I think I'm going to try this recipe for Supreme Green Bean Casserole. I already cook with a lot of wine and parmesan cheese so this recipe should fit right in for me.
INGREDIENTS:
DIRECTIONS:
1. Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.
2. In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.
3. Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.
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| Supreme Green Bean Casserole Recipe Originally uploaded by Betty Crocker Recipes |
- 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
- 1/4 cup dry white wine
- 1 cup grated Parmesan cheese
- Dash ground black pepper
- 2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1 jar (2 oz) diced pimientos, drained
- 1 cup Progresso® Italian style panko crispy bread crumbs
- 1 tablespoon butter or margarine, melted
DIRECTIONS:
1. Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.
2. In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.
3. Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.
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