Name: Homemade Green Bean Casserole
Prep time: 10
Cook time: 60
Yield: 8

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

Cream of Mushroom Soup Base:

4 tbsp. butter

½ cup. yellow onion, peeled and chopped

2 each. garlic cloves, peeled and minced

8 oz. cremini mushrooms, diced

½ cup. all-purpose flour

2 ½ cups. Aneto Vegetable Broth

½ cup. heavy cream

1 tsp. salt

Pinch black pepper

2 lbs. green beans, blanched

1 ½ cups. French fried onions

½ cup. parmesan cheese, grated

Instructions:

Preheat the oven to 350°F.
Melt butter in a large skillet over medium-high heat. Once hot, add the onion, garlic, and mushrooms, and sauté for 5 minutes.
Add the flour to the skillet, stir to combine with the veggies, and cook for 5 minutes more.
Add the broth and cream to the skillet, stir to combine, and bring to a simmer.
Once simmering, reduce the heat to medium-low, and cook for 15 minutes, stirring frequently. Season with salt and pepper.
Place green beans, soup base, ¾ cup fried onions, and parmesan cheese in a large bowl, toss to combine.
Transfer the mixture to a large casserole dish, spreading out in an even layer, and place, uncovered, in the oven.
Bake for 30 minutes and sprinkle with the remaining fried onions. Return to the oven and bake for 5 to 10 minutes or until the casserole is bubbly and the onions are crisp and brown.
Remove from the oven and set aside to rest for 5 minutes before serving.

Homemade Green Bean Casserole

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