Mushroom Green Bean Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Most traditional green bean casseroles center around mushroom soup and french-fried onions. This from-scratch variation features fresh mushrooms, sliced water chestnuts and slivered almonds. -Pat Richter, Lake Placid, Florida Ingredients:
1 pound fresh mushrooms, sliced |
1 large onion, chopped |
1/2 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1 cup half-and-half cream |
1 jar (16 ounces) process cheese spread |
2 teaspoons reduced-sodium soy sauce |
1/2 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
1 can (8 ounces) sliced water chestnuts, drained |
2 packages (16 ounces each) frozen french-style green beans, thawed and well drained |
2 to 3 tablespoons slivered almonds |
Directions:
1. In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts.
2. Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Yield: 14 servings.
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