Prep Time: 20 mins Cook Time: 30 mins Servings: 8
2 tablespoons vegetable oil
12 ounces andouille or Cajun sausage, thinly sliced
1/2 onion, finely diced
1 1/2 cups chopped button mushrooms
3 cloves garlic, minced
2 (10.5-ounce) cans cream of mushroom condensed soup
1/4 cup milk
1 cup shredded Monterey Jack cheese
1 to 2 teaspoons Creole seasoning
4 (14.5-ounce) cans cut green beans, drained
1 (4-ounce) jar diced pimentos, drained
1 1/2 cups French fried onions
1/2 cup coarsely chopped pecans
Heat oven to 350 F and lightly spray a 9-inch-by-13-inch baking dish with nonstick cooking spray.
In a large skillet over medium-high, heat oil. Add sausage and brown until starting to crisp around the edges. Add onion and cook, stirring occasionally, about 5 minutes or until translucent. Add mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms are golden brown. Add garlic and cook 1 minute. Stir in undiluted mushroom soup till just combined. Add milk and cheese and stir until cheese is melted. Add Creole seasoning to taste. Fold in green beans and pimentos until coated in sauce.
Pour mixture into prepared dish. Top with fried onions and pecans. Bake, uncovered, 30 minutes or until casserole is hot and bubbly.