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Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
16 to 20 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
16 to 20 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool.

Preheat oven to 325 degrees F.

In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well.

Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes.

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Buffalo Chicken Enchiladas

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