- Reynolds Wrap® Pan Lining Paper
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 1/3 cup finely crushed rich round crackers or fine dry bread crumbs
- 1 (10.75 ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
- 1/4 cup slivered almonds
- 1/4 cup bottled roasted red sweet peppers, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 (9 ounce) packages frozen French cut green beans, thawed and drained
- Preheat oven to 350 degrees F. Line a 2-quart casserole with Reynolds Wrap(R) Pan Lining Paper. In a small saucepan cook onion in hot butter over medium heat until tender. Remove from heat. Stir in crushed crackers set aside.
- In a large bowl combine soup, almonds, roasted peppers, salt, and black pepper. Stir in green beans. Transfer mixture to prepared casserole. Sprinkle with cracker mixture.
- Bake, uncovered, for 30 to 35 minutes or until heated through.