Green Beans Oriental
|Frozen french cut green beans||18 Ounce (Two 9 Ounce Packages)|
|Boiling salted water||1 Cup (16 tbs) (As Required)|
|Minced onion||2 Tablespoon|
|Fresh bean sprouts/One 1 pound can bean sprouts, well drained||8 Ounce, well drained (1 Can)|
|Canned water chestnuts||12 Ounce, drained and sliced (1 Can)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||5 1⁄4 Ounce (1/2 Soup Can)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Canned french fried onions||3 1⁄2 Ounce (1 Can)|
Cook green beans in boiling, salted water as directed on the package.
Drain and set aside.
Melt butter in a frying pan.
Add onion, bean sprouts, and sliced chestnuts; cover pan and cook for 3 to 4 minutes.
Arrange half of green beans in a buttered 2 1/2-quart casserole; spread with half the bean sprout mixture.
Combine the soup with milk; spoon half of it over vegetables.
Repeat layers of beans, bean sprouts, and soup.
Sprinkle with cheese.
Bake, uncovered, in a 400° oven for about 25 minutes.
Remove from oven and cover with onion rings.
Return to oven for about 5 minutes, until thoroughly hot.