Green Bean And Portabella Casserole

• 4 slices bacon
• 1/4 cup olive oil
• 1 lb baby portabella mushrooms, sliced
• 1/2 medium red onion, chopped
• 3 garlic cloves, finely chopped
• 1/2 cup slivered almonds
• 1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
• 1/3 teaspoon paprika
• 1/3 teaspoon white pepper
• 2 (15 1/2 ounce) cans French style green beans, drained
• 1 cup shredded cheddar cheese

1. Preheat the oven to 375 degrees F.
2. Place bacon in a large skillet over medium-high heat, and fry until crisp.
3. Remove from the skillet to drain on paper towels.
4. Pour olive oil into the skillet, and reduce heat to medium.
5. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
6. Add garlic, and fry for a couple of minutes, just until fragrant.
7. Stir in the mushroom soup and almonds, and bring to a boil.
8. Season with white pepper and paprika, and crumble in the bacon.
9. Gently stir in the green beans, then transfer the mixture to a casserole dish.
10. Bake uncovered for 30 minutes in the preheated oven.
11. Remove from the oven, and sprinkle Cheddar cheese over the top.
12. Return to the oven for 5 minutes, or until cheese is melted.
13. Let stand 5 minutes before serving.

bacon, olive oil, baby portabella mushrooms, red onion, garlic, almonds, condensed condensed cream, paprika, white pepper, french style green beans, cheddar cheese

Taken from www.food.com/recipe/green-bean-and-portabella-casserole-121787 (may not work)