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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I found this recipe in EAT magazine published by Better Homes and Gardens. I am always looking for a different way to make green bean casserole apart from the normal one found on Campbell's soup cans that everyone serves at Thanksgiving. This one is good and you can add extras that are tailored to your family's tastes. I added some low sodium soy sauce to the soup before adding it to the casserole. Ingredients:
2 (15 ounce) cans green beans, drained |
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted |
1 (8 ounce) can sliced water chestnuts, drained |
1 (2 7/8 ounce) can french-fried onions, divided in half |
2 cups chinese noodles, divided |
2 tablespoons low sodium soy sauce |
8 ounces cheddar cheese, shredded |
Directions:
1. Preheat oven to 350.
2. In a 2 quart casserole, stir together the drained green beans, soup, water chestnuts, soy sauce, 1/2 of the chinese noodles and 1/2 the french fried onions and the cheese.
3. Reseerve the other half of onions and crispy noodles for top.
4. Bake uncovered about 25-30 minutes.
5. Remove from oven and sprinkle with remaining onions and crispy noodles.
6. Bake about 5 minutes more or until heated through and onions on top are just golden.
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