| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Casserole |
8 |
Servings |
INGREDIENTS
| 3 |
pk |
(9-oz) frozen French style green beans |
| 3 |
tb |
Butter or margarine |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
pk |
(3-oz) cream cheese; softened |
| 1 |
ts |
Dried onion flakes |
| 1 |
cn |
(11-oz) sliced water chestnuts; drained |
| 1/4 |
ts |
Garlic salt |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Grated Cheddar cheese |
| 1 |
pk |
(2.5-oz) slivered almonds |
|
|
Paprika |
INSTRUCTIONS
Cook beans according to package directions. Drain. Melt butter in a
saucepan and add soup and cream cheese. Cook over low heat, stirring
constantly, until cream cheese is melted and mixture is smooth. Remove from
heat and stir in green beans, onion flakes, water chestnuts, garlic salt,
salt, pepper and Cheddar cheese. Spoon mixture into a lightly greased 2
quart casserole dish. Top with almonds and sprinkle with paprika. Bake,
uncovered, at 375° for 45 minutes or until bubbling around edges. Yield: 8
servings.
MARTHA LAURENS TAYLOR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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