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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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    14 servings

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 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

  • 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.
Nutrition Facts
1/2 cup: 223 calories, 16g fat (10g saturated fat), 46mg cholesterol, 654mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 7g protein.

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