Heat the oven to 400°F. Stir the cheese and bread crumbs in a small bowl. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.Stir the soup, mushroom mixture, green beans and tomatoes in a 13x9x2-inch baking dish. Sprinkle with the cheese mixture.Bake for 20 minutes or until the green bean mixture is hot and bubbling.
0.25 cup grated Parmesan cheese3 tablespoons dry bread crumbs2 tablespoons butter3 ounces sliced mushrooms(about 1 cup)1 small onion, chopped (about 1/4 cup)0.5 teaspoon dried basil leaves, crushed0.5 teaspoon dried oregano leaves, crushed0.25 teaspoon garlic powderor 1 clove garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup4 cups cooked cut green beans2 large tomato, cut into wedges
Savory vegetable juice is punched up with ...
This creamy New England clam chowder taste...
Puff pastry makes an elegant toping for th...
This dish is ready in under an hour, but i...