Ingredients:
● 4 cups chicken broth
● 4 tbsp. butter
● 1 cup diced onion
● ½ cup diced mushroom
● 3 ½ cups fresh green beans (with ends snapped off and cut in half)
● 1 tbsp. minced garlic
● 1 (10 ¼ oz.) can cream of mushroom soup
● ½ tsp. salt
● ½ tsp. black pepper
● 1 ½ cup french fried onions (divided)
● 1 cup freshly grated cheddar cheese
● ½ lb. bacon (cooked until crispy and chopped)
Instructions:
1. In a cast iron dutch oven or pot, bring the chicken broth to a boil. Add the green beans and cook for about ten minutes.
2. While the green beans are cooking, preheat a 10 inch cast iron skillet over medium heat.
3. Preheat the oven to 350 degrees fahrenheit.
4. Melt the butter in the cast iron skillet, then add the chopped onion and mushrooms. Sauté them for about 5 minutes or until soft.
5. Add the minced garlic to the skillet and cook until fragrant (about 1-2 minutes).
6. Add the cream of mushroom, salt, and pepper to the skillet. Stir and cook until everything is well combined while the green beans are finishing.
7. Drain the green beans, and add them to the skillet along with one cup of the french fried onions. Mix until everything is well combined.
8. Remove the skillet from the stovetop. Top with the cheese, the remaining french fried onions, and the crispy bacon bits.
9. Bake for 20-25 minutes, then remove from the oven. Allow the casserole to rest for just a couple minutes before serving. Enjoy!
That Cast Iron Guy
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