-
1
Preheat oven to 350F.
-
2
Grill the Italian sausage and sliced in half and sliced again to bite size pieces.
-
3
Slice green beans length wise in half and place in boiling salted water and blanch for 10 minutes.
-
4
Drain well.
-
5
Dice up potatoes and boil in water with 1 chicken bouillon cube, salt and pepper too, drain well.
-
6
To make the cream of mushroom soup:.
-
7
Boil 1 cup water in microwave and add 1 chicken bouillon cube.
-
8
Stir to dissolve cube.
-
9
In a medium sauce pan over medium heat, add 2Tbs.
-
10
margarine and let melt.
-
11
Add 2Tbs.
-
12
diced onions and saute 2 minutes.
-
13
Add 1c.
-
14
diced fresh mushrooms and saute another 2 minutes.
-
15
Add 3 Tbs.
-
16
self rising flour and blend together.
-
17
Add chicken bouillon broth and stir well.
-
18
Add 1/2 cup whipping cream and stir well.
-
19
Add black pepper, and a dash of cayenne pepper and stir till soup thickens.
-
20
NOTE: you may want to add salt and more black pepper to taste and more whipping cream if to thick.Or if not thick enough add another Tbs.
-
21
of flour.
-
22
In a large bowl mix together diced up Italian sausage, green beans, potatoes, 1 cup fresh mushrooms, green peppers, onion, cheddar and Monterey jack cheese, French's fried onions, and the cream of mushroom soup.
-
23
Add rest of seasonings.
-
24
Place into a 2 quart baking dish.
-
25
NOTE: you can add more cheddar cheese and Monterey jack cheese on top of casserole before baking.
-
26
Bake casserole in oven for 30 minutes.
