Growing up my family did not make the traditional green bean casserole for the holidays. I have been with groups who made it, and it usually consists of green beans and some kind of cream soup. Honestly I am not a huge fan.
This recipe does not use cream soup, and it is so much better for it!
Making the sauce for the green beans gives you a much nicer cream sauce. The mushrooms and onions give the sauce an earthy feel.
The cheddar provides a different sort of creaminess, and a lovely, mild cheese flavor.
The water chestnuts give you a nice bit of crunch.
Overall the dish is lovely. It makes enough to serve 10 to 12 people though! I was not prepared for all the leftovers I would have!
GREEN BEAN BAKE
1 Pound Fresh Mushrooms, Sliced
1 Onion, Minced
1/2 Cup Butter
1/4 Cup Flour
3 Cups Scalded Milk
3/4 Pounds Diced Sharp Cheddar
2 Teaspoons Soy Sauce
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cans Water Chestnuts, Sliced Thin
4 Packages Frozen Green Beans, 40 ounces
1 Can French Fried Onions, Crumbled
Sauté mushrooms and onions in butter. Blend in flour and gradually add milk. Cook and stir until thickened and smooth. Add cheese and stir until melted. Add vegetables and turn into a buttered casserole. Top with fried onions. Bake in a 375 degree oven for 20 minutes.
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