My Mini Green Bean Casserole

I LOVE green bean casserole...I HATE leftovers. This recipe can serve as a side dish for two or as a whole meal for one. If you want you can leave out the mushrooms and substitute for cream of celery. However, I really like mushrooms. Some people may also like to sprikle some french's dried onions on top, but once again, it is not my thing.

• Ready In: 45 mins
• Serves: 1-2
• Yields: 1 casserole

Ingredients

• 1 (15 ounce) can green beans (french cut or your preference)
• 4  ounces white mushrooms (half of the small 8oz pack)
• 0.5 (10 ounce) can  98% fat-free cream of mushroom soup
• 1⁄4 teaspoon ground black pepper

Directions

1. Preheat oven to 350*F.
2. Chop mushrooms and stick them in microwave-safe bowl. Cover and cook on high for about two minutes or until mushrooms are done.
3. Add half of the can of soup and stir to combine.
4. Open can of green beans and pour in about half of the liquid from the can. Drain the rest.
5. Add the green beans and ground black pepper and stir well.
6. Put into small casserole dish and place in over for about 35 minutes.
7. Turn the oven off and let stand for five more minutes.