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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe. Ingredients:
1 can (8 ounces) sliced water chestnuts, drained |
1 small onion, chopped |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
6 tablespoons butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1 cup 2% milk |
1/2 cup chicken broth |
1 teaspoon reduced-sodium soy sauce |
1/8 teaspoon hot pepper sauce |
dash salt |
1 package (16 ounces) frozen french-style green beans, thawed |
1/2 cup shredded cheddar cheese |
1 cup crushed french-fried onions |
Directions:
1. Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter 4-5 minutes or until crisp-tender; set aside.
2. In large skillet, melt remaining butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in green beans and cheese.
3. Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture.
4. Bake, uncovered, 45 minutes. Top with French-fried onions. Bake 5 minutes or until heated through. Yield: 8 servings.
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