This is a favorite recipe my mom made every Thanksgiving and no matter how much she made there were never any leftovers!
I put in together in a large frying pan then I transfer it to the casserole dish for baking.
Ingredients
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| fresh green beans make this casserole simply delicious |
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6 cups fresh green beans
1/2 5oz tin water chestnuts
1/2 cup sliced almonds
1/2 cup butter
1 med onion
1 Ib mushrooms
1/4 cup flour
2 cups milk
1 cup cream
1 1/2 cups cheddar cheese
1/8 tsp tabasco sauce
2 tsp soya sauce
salt and pepper to taste
The Method
Turn oven on to 350 degrees.
Take fresh green beans and cook them lightly - with some crunch left in
them. When they are done remove them from the heat, drain and put
aside.
Meanwhile ... slice the mushrooms, onions, water chestnuts and grate the cheese.
In a large frying pan melt the butter then add the sliced onions. When they are translucent add the sliced mushrooms and cook until the mushrooms are lightly cooked. Scoop the veggies out of the frying pan and set aside.
At a med heat, using a whisk, add the flour to the remaining butter and mix well. As it thickens add small amounts of the milk and mix slowly taking out any lumps as they come along. When all the milk has been added remove from the heat and add the remaining ingredients folding them gently as you do;
the cream, mushroom and onion mixture, the greens beans, water chestnuts, cheddar cheese, tabasco, soya sauce, salt and pepper.
Put the entire mixture into a large casserole dish, then sprinkle the sliced almonds over the top.
Bake at 350 degrees for 35 to 45 minutes until it's bubbling and golden brown ... then Enjoy!
TIP: You can make this this casserole the day before and don't bake it until you need it. Keep it in the fridge until 20 minutes before it's time to bake it, then pop it in the oven.
Feedback is appreciated.
