Cook time: 25 Min Prep time: 30 Min Serves: 12 servings
1 stick of butter, divided
1 dozen crimini mushrooms, sliced
2 Tbsp evoo (extra virgin olive oil)
3 lg celery stalks, thinly sliced (literally see-thru)
2 c (1 lg) sweet yellow onion, diced
2 can(s) evaporated milk, 5 oz. (not sweetened condensed)
2 pkg cream cheese @ room temperature, cut into 1″ cubes
1 Tbsp emeril’s original seasoning
salt and pepper, to your taste
3 can(s) cut or french-style green beans
1/2 c parmesan cheese, freshly grated
1/2 c sharp cheddar cheese, shredded
1. Pre-heat oven to 350 degrees.
2. In 3 qt saucepan, melt 4 TBSP butter till bubbly. Saute sliced mushrooms on med-hi heat till soft and almost dry. Set aside in bowl.
3. Using same 3qt saucepan, pour in oil on med-hi heat till shimmery. Saute celery and onion till tender. Lower heat to med. Add cream cheese, milk and remaining butter; whisk till smooth. Add seasonings and stir. Gently fold in green beans.
4. In a 13″x9″ baking dish, pour in soup/green bean mixture. Evenly sprinkle the Parmesan cheese on top, then evenly sprinkle cheddar cheese over that. Now arrange sliced criminis over cheeses. Bake 20-25 min until cheese is browning around edges.