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
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.