Green Bean And Mushroom Bake

• 1 lb Fresh Green Beans, trimmed and cut into 2" pieces
• 1 Stick Butter
• 1/2 c. Chopped Onion
• 1 C. Sliced Fresh Mushrooms
• 2 tsps. minced garlic
• 3/4 tsp. each dried basil and oregano
• 1/8 tsp Salt
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 2 large, ripe tomatoes, cut in thin wedges
• 2 C. fresh bread crumbs
• 1/3 C. freshly grated Parmesan cheese

1. 1. In a covered large, deep nonstick skillet, cook beans in 1 to 2 inches boiling water 7 minutes or until crsip-tender. Pour into a colander; cool under running cold water. Leave in colander.
2. 2. Heat oven to 400 degrees. Have a shallow 3-quart baking dish ready.
3. 3. Melt 3 T of the butter in the skillet. Add onion, mushrooms and 1 teaspoon of the garlic. Cook, stirring often, until tender.
4. 4. Add 1/2 tsp of the basil and oregano, the salt and undiluted soup. Cook and stir 1 minute. Stir in beans, mushrooms and tomatoes. Pour into baking dish.
5. 5. Wipe skillet clean. Melt remaining butter. Stir in bread crumbs and remaining garlic, basil and oregano. Stir over medium heat until the crumbs are golden. Off heat, stir in Parmesan cheese. Spread crumb mixture over bean mixture and cover with foil.
6. 6. Bake 20 minutes until hot and bubbly. Uncover and bake 3 to 5 minutes until browned.

green beans, butter, onion, mushrooms, tsps, basil, salt, condensed cream, tomatoes, bread crumbs, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/green-bean-and-mushroom-bake-52262401 (may not work)