Green Bean And Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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I was browsing the library cart at the YMCA and saw a very old fund raiser cook book (The price was $1.50, or $1.75 if you wanted it mailed!). I HAD to pick it up! While flipping through it, I found this recipe. Read more . I just know that this is where Cambells and Frenches got their idea for the recipe on the back of their cans! Well, not necessarily THIS recipe, but one like it.... Not a soup can mentioned anywhere, but it looks simple enough, that it probably will replace our usual Green Bean Casserole on Thanksgiving. Ingredients:
1 lb. mushrooms |
1 medium onion sliced |
1/2 c. butter |
1/4 c. flour |
2 c. warm milk |
1 c. light cream |
3 pkg. frozen french cut green beans (probably the small boxes) |
3/4 lb. sharp cheddar |
1/8 tsp tobasco sauce |
1 tsp salt |
1/2 tsp pepper |
1 - 5 oz. can water chestnuts, sliced |
1/2 c. slivered almonds, toasted |
2 tsp soy sauce |
Directions:
1. Saute sliced mushrooms and onion slices in butter. Add flour and cook until smooth. Add this mixture to milk and cream in double boiler. keep it stirred. Add cheese, Tobasco and soy sauce, salt and pepper. Simmer until cheese is melted.
2. Cook green beans until just tender, drain. Mix with mushroom sauce and sliced water chestnuts. Pour into casserole and sprinkle with toasted almonds. Bake 20 minutes at 375 until it bubbles. If casserole has been prepared ahead of time, allow 35 to 40 minutes for baking.
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