Manga Drone

Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe.

Ingredients

    1 can (8 ounces) sliced water chestnuts, drained
    1 small onion, chopped
    1 jar (4-1/2 ounces) sliced mushrooms, drained
    6 tablespoons butter, divided
    1/4 cup all-purpose flour
    1 cup 2% milk
    1/2 cup chicken broth
    1 teaspoon reduced-sodium soy sauce
    1/8 teaspoon hot pepper sauce
    Dash salt
    1 package (16 ounces) frozen french-style green beans, thawed
    1/2 cup shredded cheddar cheese
    1 cup crushed french-fried onions

Directions
Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside.

In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese.

Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture.

Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.

Nutrition Facts

3/4 cup: 218 calories, 15g fat (8g saturated fat), 35mg cholesterol, 392mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 5g protein.