Green Bean and Portobello Casserole
4 slices bacon
1/4 cup olive oil
1 pound baby portobello mushrooms, sliced
1/2 medium red onion, chopped
3 cloves garlic, finely chopped
1/2 cup slivered almonds
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
1/3 teaspoon paprika
1/3 teaspoon white pepper
2 (15.5 ounce) cans French cut green beans, drained
1 cup shredded Cheddar cheese
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from the skillet to drain on paper towels. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic, and fry for a couple of minutes, just until fragrant. Stir in the mushroom soup and almonds, and bring to a boil. Season with white pepper and paprika, and crumble in the bacon. Gently stir in the green beans, then transfer the mixture to a casserole dish.
Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.
Notes: For those who read this and know me personally, yes, this was really a casserole and it was actually all mixed together. Despite this, I found it -- not bad. And except for my youngest sister and my uncle (who has very particular tastes), it was well-received. Not a bad score in my huge clan. It was made in substitution of the dish usually provided by my sister-in-law at the holiday dinner as she could not attend this year.
Also -- I made it ahead up to the point where the cheese is added. It transported easily in the casserole dish, and when we were ready to eat, we reheated it and then finished the last step.Posted by Jennifer at December 27, 2004 5:41 PM