Mini-Meatball Casserole

Ingredients

• 8 oz mushrooms fresh sliced (3 cups)
• 2 tablespoons butter 
• 37 oz condensed cream of cheddar cheese soup italian-style traditional canned
• 12 oz green beans frozen
• 0.3 cup whipping cream 
• 2 tablespoons flour all-purpose
• 0.5 cup breadcrumbs plain
• 2 tablespoons butter melted

Equipment

• bowl
• frying pan
• oven
• whisk
• sieve
• colander
• glass baking pan

Directions

1. Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat.
2. Add mushrooms; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
3. Meanwhile, place colander or strainer over medium bowl; pour both cans of soup into colander. Reserve meatball and pasta mixture.
4. 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.
5. In small bowl, beat whipping cream and flour with wire whisk until blended.
6. Pour into skillet, stirring constantly, until well blended.
7. Heat to boiling; boil 1 minute.
8. Add meatball mixture to skillet; heat to boiling.
9. Pour into ungreased 8-inch square (2-quart) glass baking dish.
10. In small bowl, mix bread crumbs and 2 tablespoons melted butter; sprinkle over meatball mixture.
11. Bake 20 to 25 minutes or until bubbly and crumbs are golden brown.