Green Bean & Mushroom Cheesy Bake

My sister in-law made this for Christmas and it was absolutely wonderful. Definitely the type of dish you hope has leftovers. It can also be combined a day ahead and baked when needed.

• Ready In: 1 hr 20 mins
• Serves: 12-14
• Yields: 1 casserole

Ingredients

• 1 (10 3/4ounce) can  condensed golden mushroom soup
• 2  cups swiss cheese, shredded and divided
• 1  cup sour cream
• 2  tablespoons white wine
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon thyme
• 1  cup fresh mushrooms, sliced
• 3⁄4 cup onion, finely chopped
• 1  garlic clove, minced
• 3  tablespoons butter
• 3 (14 1/2ounce) cans French style green beans, drained
• 1⁄3 cup  slivered almonds, toasted and chopped

Directions

1. Preheat oven to 325°F.
2. In a medium bowl, combine soup, 1 cup cheese, sour cream, wine, salt, and pepper.
3. In a large skillet, sauté mushrooms, onion, and garlic in butter over medium heat just until tender.
4. Remove from heat and stir in green beans.
5. Stir in soup mixture.
6. Spoon all into a greased 9x13-inch baking dish.
7. Sprinkle with remaining 1 cup of cheese and toasted almonds slivers.
8. Bake 35-45 minutes until hot and bubbly.