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Not your typical green bean casserole - this one has some zip to it. This recipe is courtesy of my sister, Janet. Gets rave reviews from all!
- Place drained green beans in small (1 1/2 quart) casserole dish.
- Melt together mushrooms soup, cheese, pimentos and mustard.
- Add drained mushrooms.
- Pour over green beans.
- Top with sliced almonds.
- Bake 20 minutes at 350 degrees or until heated through.
Made this up for a pot luck dinner last weekend and I must say, this is the best green bean casserole I have ever tasted! (And I don't even like mushrooms!!!) It must be the pimientos and mustard that add the extra zip, but whatever it is...it sure is better than the old standard. Everyone loved it and I had an empty dish in nothing flat!