Recipe: Oriental Green Bean Casserole (with bean sprouts and water chestnuts) (3)

Oriental Green Bean Casserole (with bean sprouts and water chestnuts)

2 (10 oz.) pkg. frozen cut green beans or 2 cans French-style green beans, drained
1 small onion, chopped
1 can water chestnuts, sliced
1 can bean sprouts, drained
1/2 tsp. salt
1 can mushroom soup (thin with 2 tbsp. milk)
1/4 cup soft Cheddar cheese
1 (3 1/2 oz.) can French fried onions

Precook beans 10 minutes in amount of water and salt on package; drain.

Layer ingredients in casserole in order given, except for French fried onions.

Bake at 350 degrees uncovered for 30 minutes.

Put onions on top and bake about 15 minutes longer.

Green Bean Casserole

3 cans French cut green beans
2 cups grated cheddar cheese, divided
1 can sliced water chestnuts
1 can bean sprouts
1 can French fried onions
1 can cream of chicken soup
1 can cream of mushroom soup

Mix all ingredients together except 1 cup cheese and pour into a 9x13 inch baking dish. Spread remaining cup of cheese over casserole.

Bake at 350 degrees for 30 minutes.

Green Bean Casserole

2 cans French cut green beans
2 medium onions, chopped
1/4 stick butter
1 can bean sprouts, drained
4 tbsp. bean liquid
1 can cream of mushroom soup
1 can sliced water chestnuts, drained
1 c. grated Cheddar cheese
1 c. slivered almonds
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 can onion rings

Drain beans, reserving 4 tablespoons of liquid to mix with the soup.

Cook onion in butter until clear. Add all other ingredients, except onion rings. Place in 2 quart casserole.

Bake in 375 degree oven for 30 minutes. Cover with 1 can of French fried onion rings during the last 5 minutes.