Creamed Green Beans
|Pasteurized process cheese spread||8 Ounce (1 jar)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Soy sauce||1 Tablespoon|
|Onion||1 Medium, chopped|
|Fresh mushrooms||5 , cleaned and chopped|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Canned french-style green beans||32 Ounce, drained (Two 16 Ounce Cans)|
|Slivered almonds||1 Tablespoon|
1. In a 4-cup glass measure, blend cheese spread, soup, Tabasco, and soy sauce. Cook 3 to 5 minutes, stirring halfway through cooking time.
2. In a 1 1/2 quart glass casserole, cook onion and butter 3 to 4 minutes, stirring halfway through cooking time until onions are transparent. Stir in mushrooms and water chestnuts and cook 1 minute.
3. Add green beans and soup mixture to mushroom mixture; stir to blend. Garnish with almonds.
4. Cook 5 minutes, rotating dish one-quarter turn halfway through cooking time.
5. Rest 5 minutes