Ingredients
3/4 cup water
1/8 teaspoon salt
2
bags (12 oz each) frozen cut green beans
1
tablespoon butter or margarine
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
shallot, finely chopped
1
can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1/2 teaspoon salt
1
cup freshly grated Parmesan cheese
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup sliced almonds, toasted
1/4 cup butter or margarine, melted
Preparation
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 3-quart saucepan, heat water and 1/8 teaspoon salt to boiling over medium-high heat. Add green beans. Cover; cook 5 to 7 minutes or until tender. Drain; set aside.
In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Cook mushrooms and shallot in butter 6 to 7 minutes, stirring occasionally, until tender.
In large bowl, mix green beans, mushroom mixture, soup, milk and 1/2 teaspoon salt. Spread in casserole. In small bowl, mix cheese, bread crumbs, almonds and 1/4 cup butter. Sprinkle over green bean mixture.
Bake uncovered 35 minutes or until bubbly and topping is golden.
