Creamy Mushroom Green Bean Bake - Easy & Delicious Recipe

Green Beans with Savory Mushroom Sauce

YIELD Makes 6 to 8 servings

INGREDIENTS

2 packages (10 ounces each) frozen French-style green beans, thawed 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 2 tablespoons dry vermouth or dry white wine 1‑1/2 cups mushrooms, sliced 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper 2 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray 1 cup crushed prepared croutons or canned fried onion rings

PREPARATION:

1. Preheat oven to 450°F. Combine all ingredients except foil and croutons in large bowl. Mix until well blended.
2. Divide mixture between foil sheets. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
3. Bake 20 minutes or until hot. Remove from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving bowl. Sprinkle with croutons.

Slow Cooker Directions Combine all ingredients except croutons in slow cooker. Mix until well blended. Cover and cook on LOW 3 to 4 hours or until beans are crisp-tender. Sprinkle with croutons. Serve warm. This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Fiber <1 g Carbohydrate 22 g Cholesterol 25 mg Saturated Fat ? g Total Fat 5 g Calories from Fat 28 % Calories 159 Protein 5 g Sodium 717 mg DIETARY EXCHANGE: Vegetable 2 Starch 1 Fat 1