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1-1/2 pounds fresh stringbeans, blanched
5 tablespoons butter or margarine
1 10 oz package fresh mushrooms, sliced
½ cup sliced onions
2 cloves of garlic, crushed
1 can Cream of Mushroom Soup
2 tablespoons Kikkoman Soy Sauce
1 cup Kikkoman Panko Bread Crumbs
Layer the blanched stringbeans in the bottom of a greased casserole dish. Melt butter in a large skillet. Sauté the mushrooms, onions and garlic in the butter until the onions are soft, add the can of mushroom soup and soy sauce. Stir to combine soup and vegetables in the skillet, pour mixture over the stringbeans. Sprinkle with Panko Bread Crumbs. Bake at 350º for 20 minutes or breadcrumbs are browned.
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