| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetable | 12 | Servings | |
INGREDIENTS
| 2 | 16-oz green beans | |
| 2 | 4-oz mushrooms | |
| 1/2 | c | Butter |
| 1 | Onion, sliced | |
| 1/4 | c | Flour plus |
| 1 | T | Flour |
| 1 | c | Water chestnuts |
| Blanched, slivered almonds | ||
| 1/2 | c | Warm milk |
| 1 | Jar, 1-lb Cheese Whiz | |
| 1/2 | t | Salt |
| 2 | t | Soy sauce |
| 1 | c | Cream |
| 1/8 | t | Tabasco |
| 1/2 | Pepper |
INSTRUCTIONS
Heat beans; set aside. Saute mushrooms and onions in butter; add flour and stir until smooth. Set aside and make second sauce of all remaining ingredients except water chestnuts and almonds, cooking in a double boiler and stirring until cheese melts. Add first sauce of mushrooms and onions to second sauce in the double boiler. Cook until smooth. Drain beans, mix with sauces; add drained and sliced water chestnuts. Pour into a 3-quart casserole, top with almonds. Bake at 375 for 20 minutes. MRS LARRY MYNATT (PAMELA) PARKIN, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 136
Total Fat: 15.4g
Cholesterol: 48.3mg
Sodium: 141.8mg
Potassium: 105.5mg
Carbohydrates: 7.2g
Fiber: 1.5g
Sugar: 1.7g
Protein: 1.9g