Filus59602
Senior Cook
MUSHROOM GREEN BEAN CASSEROLE
Taste of Home Magazine
Serves: 14-16
1 lb. fresh mushrooms, sliced
1 large onion, chopped
1/2 c. butter or margarine
1/4 c. flour
1 c. half-and-half cream
1 jar (16 oz.) process cheese sauce
2 tsp. soy sauce
1/2 tsp. pepper
1/8 tsp. hot pepper sauce
1 can (8 oz.) sliced water chestnuts, drained
2 pkg. (16 oz.-each) frozen French-style green beans, thawed and well drained
Slivered almonds
In a skillet, sauté mushrooms and onion in butter. Stir in flour until blended. Stir in cream. Bring to a boil and stir for 2 minutes. Stir in the next 4 ingredients until cheese is melted. Remove from heat, stir in water chestnuts. Place green beans in an increased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375º for 25-30 minutes or until bubbly.
Taste of Home Magazine
Serves: 14-16
1 lb. fresh mushrooms, sliced
1 large onion, chopped
1/2 c. butter or margarine
1/4 c. flour
1 c. half-and-half cream
1 jar (16 oz.) process cheese sauce
2 tsp. soy sauce
1/2 tsp. pepper
1/8 tsp. hot pepper sauce
1 can (8 oz.) sliced water chestnuts, drained
2 pkg. (16 oz.-each) frozen French-style green beans, thawed and well drained
Slivered almonds
In a skillet, sauté mushrooms and onion in butter. Stir in flour until blended. Stir in cream. Bring to a boil and stir for 2 minutes. Stir in the next 4 ingredients until cheese is melted. Remove from heat, stir in water chestnuts. Place green beans in an increased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375º for 25-30 minutes or until bubbly.
