French Bean Casserole
1 tablespoon olive oil Bertolli®
1 small onion minced
6 ounces crimini mushrooms sliced
1 can (10 3⁄4-ounce) condensed cream of mushroom soupCampbell’s®,
1 cup heavy cream
1 pound baby green beans trimmed and cleaned
1/2 cup toasted almonds
Preheat oven to 350 degrees F. In a medium skillet over medium heat, heat oil. Add onion and saute until soft. Stir in mushrooms. Increase heat to medium-high and saute until mushrooms are golden and most of the moisture has evaporated.
Stir in soup and cream. Cook and stir until simmering. Stir in the green beans. Pour mixture into a buttered 9´13-inch baking dish and top with toasted almonds. Bake for 20 to 25 minutes or until beans are tender.