Recipe

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• 4 tbsp butter
• 1 lb fresh mushrooms. sliced
• 1/2 cup onion, finely diced
• 1 can water chestnuts , finey diced
• 4 cans (14.5 oz each) kitchen sliced green beans (green giant are by far the best i have ever had), well drained
• 2 cans cream of mushroom soup
• 1/2 cup half-and-half
• 1 tsp worchestershire sauce
• 1 tsp garlic salt with parsley
• 1 tsp jane's crazy mixed-up salt
• 1/2 tsp emeril's essence
• 1 large can durkee onion rings (the 6 oz size)

• 1 Melt the butter in a large frying pan.
• 2 Saute (on fairly high heat) mushrooms, onion and water chestnuts until mushrooms are browned and moisture has evaporated from the pan.
• 3 Add drained green beans.
• 4 In a separate bowl, combine soup, half-and-half, and seasonings.
• 5 Pour soup mixture over veggie mixture and place in a 9x13 baking dish.
• 6 Bake at 375 degrees for 30 minutes.
• 7 Top casserole with onion rings and continue to bake an additional 10 minutes, just until onion rings begin to brown a bit.
• 8 Serve immediately.