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Green Bean & Mushroom Casserole Recipe

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This recipe for Green Bean & Mushroom Casserole, by , is from Carol Gentry Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shirley Nordyke


1/2 C. butter
1 medium onion, sliced
1 lb. fresh mushrooms, sliced
2 C. milk
1 C. half & half
3/4 lb. aged sharp cheddar cheese, grated
1/8 tsp. Tabasco sauce
2 T. shoyu
1 tsp. salt
1/2 tsp. pepper
3 9-oz. packages frozen french-cut green beans, cooked according to directions
1 8-oz. can water chestnuts, drained and sliced
3/4 C. slivered almonds, toasted

1) Preheat oven to 375º F.
2) Melt butter in a saucepan. Sauté onions and mushrooms, about 8 minutes.
3) In the top of a double boiler over simmering water, put warm (not boiling) milk and half & half.
4) Add the sautéed onions and mushrooms, stirring constantly, until all is blended.
5) Add cheese, Tabasco sauce, shoyu, salt and pepper. Stir and blend until cheese is melted.
6) Cook green beans according to package directions. Drain and combine with water chestnuts. Cover with cheese-mushroom sauce and stir everything together.
7) Pour everything into a casserole dish, then sprinkle with toasted slivered almonds.
8) Bake for 20 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Use fresh green beans, if desired, about 1 3/4 lbs.




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