Ingredients
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/4
cup dry white wine
1
cup grated Parmesan cheese
Dash ground black pepper
2
bags (12 oz each) frozen cut green beans, thawed
1
jar (4.5 oz) sliced mushrooms, drained
1
jar (2 oz) diced pimientos, drained
1
cup Progresso™ Italian style panko crispy bread crumbs
1
tablespoon butter or margarine, melted
Preparation
Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.
In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.
Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.
