6 Servings 30 min Cook
2 Cup Snap Beans
1/4 Lb Mushrooms
1 Stalk, small (5" long) Celery
2 Tbsp chopped Onions
2 Tbsp Butter
1/2 Cup Chicken Broth
3/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Dash Salt
1 Dash Pepper
2 Can Tuna
3 2/3 Cup, shredded Cheddar Cheese
Preheat oven to 400 degrees F.
In a medium pot, cook the green beans as directed on the package; drain well (or steam for about 4-6 minutes).
Meanwhile, sauté the mushrooms, celery, and onion in the butter over medium heat until very soft and starting to brown a bit.
Add the broth; bring to a boil.
Let the liquid reduce by half, then stir in the cream.
Bring back to a boil.
Turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over.
Season to taste.
Stir the tuna and mushroom soup mixture into the green beans.
Add salt and pepper, if needed.
Mix in the cheese; put into a 1 1/2-2 quart casserole dish.
Bake until hot and bubbly.