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Creamy Green Bean Casserole


1 (10.75 ounce) can reduced sodium cream soup
½ cup milk
2 tbsp oil or butter
1 onion, diced
2 cloves garlic, minced
1 tsp dried thyme
2 handfuls of mushrooms, chopped
4 cups fresh or frozen green beans, cut in half
1.5 cups of crispy onion topping
salt and pepper to taste



  1. Steam beans for 5 minutes until slightly tender. Drain and set aside

  2. Sauté the onion in oil until translucent. Add the thyme, garlic and mushrooms and cook until the mushrooms have released much of their moisture (5 minutes)

  3. Add the cream soup, milk and the green beans and mix together. Pour into large casserole dish

  4. Bake at 350 degrees F for 25 minutes or until hot

  5. Stir the green bean mixture. Top with the onions. Bake for 5 minutes more or until the onions are golden brown.


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