- 3 cups julienned (cut into thin strips lengthwise) fresh green beans or 2 (9-ounce) packages frozen French-cut green beans
- Boiling salted water as needed
- 2 tablespoons butter or margarine
- 8 ounces fresh mushrooms (any variety or a combination), thinly sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup fresh or canned bean sprouts, well drained
- ½ cup chopped sweet red pepper
- 2 tablespoons minced peeled onion
- 1 (10 ½-ounce) can cream of mushroom soup, undiluted
- 2/3 cup milk or reduced-fat or skim milk
- ½ teaspoon Worcestershire sauce or to taste (optional)
- Several drops hot pepper sauce (optional)
- Salt and freshly ground white or black pepper to taste
- ¾ cup finely shredded sharp Cheddar or Casserole-blend or Swiss cheese or other desired cheese
- 1 (3½-ounce) can French-fried onions
In a medium heavy saucepan, cook fresh green beans in boiling salted water to just cover beans, uncovered, for 15 minutes; or cook frozen beans according to package directions. Drain beans well and set aside.
In a second medium heavy saucepan, melt butter over moderate heat; add mushrooms, water chestnuts, bean sprouts, sweet red pepper, and onion; cook, covered, for 3 to 4 minutes, or until vegetables are crisp tender.
Arrange half of the beans in a 2½-quart casserole lightly coated with non-caloric vegetable cooking spray. Evenly top with half of the mushroom mixture.
In a small bowl, combine soup, milk, Worcestershire sauce and hot pepper sauce, if desired, and salt and pepper, blending well.
Evenly spoon half of the soup mixture over the vegetables in the casserole. Repeat layers of vegetables and soup mixture. Evenly sprinkle cheese over the top layer of soup.
Bake in a preheated hot oven (400 degrees F.) for 20 minutes; remove from oven and evenly sprinkle French-fried onions over the cheese layer. Return casserole to oven and continue to bake for 5 minutes.
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