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Prep 25min
Total55min
Ingredients11
Servings10
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Ingredients
1
(1-lb.) pkg. frozen cut green beans
1/4
cup butter
1
small onion, finely chopped
2
tablespoons all purpose or unbleached flour
1
cup half-and-half
6
oz. (1 1/2 cups) shredded sharp Cheddar cheese
1
(8-oz.) can sliced water chestnuts, drained
1
(6-oz.) jar sliced mushrooms, drained
1
teaspoon soy sauce
1/2
teaspoon hot pepper sauce
1/4
cup slivered almonds, if desired
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Steps
1
Heat oven to 350°F. In 1 1/2-quart microwave-safe casserole, combine green beans and 2 tablespoons water; cover. Microwave on HIGH for 9 minutes. Drain.
2
Meanwhile, melt butter in medium saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until onion is tender. Stir in flour; cook until mixture is bubbly. Gradually add half-and-half, stirring constantly until mixture boils and thickens. Add cheese; stir until melted. Remove from heat.
3
Add cheese sauce, water chestnuts, mushrooms, soy sauce and hot pepper sauce to beans in casserole; mix gently. Sprinkle with almonds.
4
Bake at 350°F. For 25 to 30 minutes or until bubbly.
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Native to Southeast Asia, water chestnuts are the tubers of a water plant. They resemble chestnuts in shape and color, but their white flesh is crunchy and juicy.
To store jarred or canned water chestnuts, rinse and transfer them to a nonmetal container. Cover water chestnuts with water and refrigerate them for up to one week; change the water every few days.
Serve this creamy casserole with grilled ham. Complete the meal with pumpkin pie.
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