2- 4 oz cans sliced mushrooms 1 c. chopped onion 1/2 c. butter 1 can cream of chicken soup 1 c. grated Cheddar cheese 2 tbsp chopped onion 1 tsp salt 1/2 tsp pepper 1 lb fresh green beans 1 5 oz can sliced water chestnuts
Blanch green beans in double broiler until just tender. Saute mushrooms and onions in butter until onions are tender. Mix with remaining ingredients and bake in casserole at 350º for 30-45 minutes or until bubbly..
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.