Green Bean-Mushroom Casserole
2 packages (16 oz. each) Frozen Green Beans, thawed
2 cans (10 ½ oz. each) Condensed Cream of Mushroom Soup, 25% less sodium
1 can (13 oz.) Unsweetened Coconut Milk
3 tbsp. Lite Soy Sauce
3 tbsp. Unsalted Butter
1 large package Sliced Mushrooms
1 tsp. Garlic Powder
1 tsp. Ground Black Pepper
Preheat oven to 350 degrees.
Place green beans in a large baking dish, reserve.
In a medium mixing bowl combine cream of mushroom, coconut milk and soy sauce. Set aside.
Melt butter in a medium pan on medium-high heat, lightly sauté mushrooms. Add garlic powder and black pepper, stir until liquid almost evaporates, then add cream of mushroom mix and combine.
Remove from heat and pour over green beans, mix lightly. Bake green bean mixture for 45-50 minutes.