Mushroom Green Bean Casserole
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
SERVINGS
|
14-16
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
25 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 pound fresh mushrooms, sliced
- 1 large onion, chopped
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 cup half-and-half cream
- 1 jar (16 ounces) process cheese spread
- 2 teaspoons 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
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.
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.