5 stars based on 3 Reviews
Prep Time: 10 minutes
Cook Time: 25 minutes
1 pound green beans, trimmed and cut into 2-inch pieces (about 3 cups)
2 teaspoons olive oil
1 (8-ounce) package mushrooms, thinly sliced
1 onion, finely chopped
1/2 teaspoon Paula Deen’s House Seasoning
1 (10 3/4-ounce) can fat-free cream of mushroom soup
3/4 cup fat-free milk
1/2 cup reduced-fat shredded Cheddar cheese
1/2 cup french-fried onion rings
Preheat the oven to 350 degrees. Spray a 1 1/2 quart baking dish with nonstick spray.
Bring a large pot of water to a boil. Add the beans and cook, stirring occasionally, until the beans are tender, about 6 minutes. Drain.
Heat the oil in a large nonstick skillet. Add the mushrooms, onion, and Seasoning. Cook, stirring occasionally, until the mushrooms and onion are very tender, about 8 minutes. Remove from the heat. Stir in the cooked beans, soup, milk, 1/4 cup onion rings, and 1/4 cup cheese; toss to mix well. Spoon the mixture into the baking dish. Top with the remaining 1/4 cup onion rings and 1/4 cup cheese. Bake, uncovered, until the filling is hot and bubbly, about 25 minutes.
Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen