Green Bean-Mushroom Casserole (By Paula Deen) - cooking recipe

Ingredients

1/4 cup butter
3 garlic cloves, minced
2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
6 cups low sodium chicken broth
2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh grated parmesan cheese
1/2 teaspoon black pepper (or to taste)
salt (optional)
2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
1 cup grated old cheddar cheese (can use (to taste)

Preparation

Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
Butter a 3-quart casserole dish (or a little larger).
Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
Transfer to the prepared casserole dish.
Bake in a preheated 350 degrees F oven for 20 minutes.
Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.