Forget the Cans- Real Green Bean Casserole

My vegetable-picky husband swore he HATED green bean casserole. Turned out he just hates the mushy texture of it all, and the flavor of the canned beans his mom always served him. Get ready Super-wives of the world- this is NOT your mother-in-law's green bean casserole!

• Ready In: 45 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 3  tablespoons butter
• 1⁄2 cup  finely diced yellow onion (pick a flat one)
• 1⁄2 cup  of fresh  sliced mushrooms
• 2  cups fresh green beans, cut into 2-inch long pieces, trim those ends
• 1 (10 3/4ounce) can  of cambell's  98% fat-free cream of mushroom soup (we usually use half a can, it all depends on the consistency you prefer)
• 1 (2 7/8ounce) can  of french's  French fried onion rings
• 1  teaspoon  garlic salt
• 1  teaspoon black pepper
• 1  cup  grated cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet.
3. Steam the green beans in a steamer basket until they are al dente (10-12 minutes)
4. Saute diced onions and sliced mushrooms in the butter in a skillet while green beans are cooking.
5. In a greased 1 1/2 Quart Baking Dish, combine your cooked green beans, onion/mushroom/butter mixture, and cream of mushroom soup, black pepper, garlic salt.
6. Bake 25 minutes.
7. Remove the casserole dish from the oven. Add fried onions and top with cheese.
8. Set oven to broil, and put casserole dish back in, and leave it in for 1-3 minutes- just until the cheese is golden.