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Prep 30min
Total55min
Servings4
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Ingredients
1
package (8 oz) sliced fresh mushrooms (3 cups)
2
tablespoons butter or margarine
2
cans (18.5 oz each) Progresso™ Traditional Italian-style wedding soup
1
bag (12 oz) frozen cut green beans
1/4
cup whipping cream
2
tablespoons all-purpose flour
1/2
cup Progresso™ plain bread crumbs
2
tablespoons butter or margarine, melted
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Steps
1
Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
2
Meanwhile, place colander or strainer over medium bowl; pour both cans of soup into colander. Reserve meatball and pasta mixture.
3
Add soup liquid and green beans to skillet; cook over medium-high heat 10 to 12 minutes, stirring occasionally, until beans are crisp-tender and liquid is reduced by half.
4
In small bowl, beat whipping cream and flour with wire whisk until blended. Pour into skillet, stirring constantly, until well blended. Heat to boiling; boil 1 minute. Add meatball mixture to skillet; heat to boiling. Pour into ungreased 8-inch square (2-quart) glass baking dish.
5
In small bowl, mix bread crumbs and 2 tablespoons melted butter; sprinkle over meatball mixture.
6
Bake 20 to 25 minutes or until bubbly and crumbs are golden brown.
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Change up the veggies to satisfy your family's faves.
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