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Ingredients Jump to Instructions ↓

  1. 1 pound fresh mushrooms, sliced

  2. 1 large onion, chopped

  3. 1/2 cup butter

  4. 1/4 cup all-purpose flour

  5. 1 cup half-and-half cream

  6. 1 jar (16 ounces) process cheese spread

  7. 2 teaspoons soy sauce

  8. 1/2 teaspoon pepper

  9. 1/8 teaspoon hot pepper sauce

  10. 1 can (8 ounces) sliced water chestnuts, drained

  11. 2 packages (16 ounces each ) frozen French-style green beans, thawed and well drained

  12. 2 to 3 tablespoons slivered almonds

Instructions Jump to Ingredients ↑

  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. 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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