Mushrooms and water chestnuts give new life to ordinary green bean casserole.


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


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.