Connie Seacrest’s Asian Green Bean Casserole
8oz. canned of sliced mushrooms
1/2 C. chopped onion
1- 5oz. can sliced water chestnuts-drained
3/4 C. butter melted
1/3 C. flour
1/2 tsp. pepper
1 C. milk
2 C. cheddar cheese shredded
2 tsp. soy sauce
1/8 tsp. tabasco sauce
2 pounds frozen French cut green beans
14oz can french fried onions
Drain mushrooms, Reserve liquid.
Saute onion, mushrooms and water chestnuts in 1/2 c. butter.
Melt remaining butter for cheese sauce then whisk in flour, salt & pepper, gradually add milk & 1/2c. of mushroom liquid. Stir until smooth then add cheese, soy sauce & tabasco.
Partially cook beans.
Place alternate layers of bean, veggies, and cheese sauce in baking dish
Bake at 350 for 15 min,remove sprinkle with onions & bake 10 min. longer