1-1/2 lb fresh green beans, stem ends removed
3 tablespoons butter
1 clove garlic, finely chopped
2 cups sliced fresh mushrooms
1 medium red bell pepper, cut into thin strips and strips cut in half
1 can (18 oz) creamy mushroom soup
1/4 cup dry white wine or chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
1 cup Italian-style panko crispy bread crumbs
ULTIMATE FRESH GREEN BEAN AND MUSHROOM CASSEROLE
- Fill a Dutch oven with water; bring to a boil. Add green beans; cook for 5 minutes. Immediately remove beans to a large bowl filled with ice water. Drain beans; set aside. Discard water from Dutch oven.
- In a 10-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add garlic, mushrooms and bell pepper; cook about 5 minutes, stirring frequently, until the mushrooms have released some of their liquid.
- In the same Dutch oven, mix soup, wine, cheeses, mustard and thyme. Add mushroom mixture and green beans; stir to combine. Spoon into an ungreased CORNINGWARE® FRENCH WHITE™ 3-QT. OBLONG CASSEROLE. Melt the remaining butter; stir in bread crumbs until well mixed. Sprinkle over casserole.
- Bake uncovered at 350° for about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.