Green Beans With Mushrooms And Water Chestnuts
|Green beans||3⁄4 Pound|
|Butter/Margarine||6 Tablespoon (3/4 Stick)|
|Yellow onion||1 Large, peeled and chopped|
|Thinly sliced mushrooms||4 Ounce (1 1/2 Cup)|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Black pepper||1⁄4 Teaspoon|
|Canned water chestnuts||4 Ounce, drained and sliced (1 Can)|
|Blanched slivered almonds||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 350°F. Wash the beans and cut off the ends. Bring about 1 inch of lightly salted water to a boil in a 1-quart saucepan and add the beans. Cook, covered, for 5 to 7 minutes, or until just tender. Drain the beans and set aside.
2. Meanwhile, melt 5 tablespoons of the butter in a heavy 8-inch skillet over moderate heat. Add the onion and mushrooms, and cook, uncovered, for 5 minutes, or until the onion is soft. Blend in the flour, add the milk, cheese, salt, and pepper, and cook, stirring, until the cheese melts and the sauce thickens—about 5 minutes.
3. In a buttered 1-quart casserole or 8"x8"x2" baking dish, combine the cheese mixture, the beans, and the water chestnuts. Top with the almonds and bread crumbs, and dot with the remaining tablespoon of butter. Bake, uncovered, for 20 minutes, or until bubbly.