Green Bean Casserole
|Fresh green beans||1 Pound, trimmed and cut into bite-size pieces for 5 cups|
|Unsalted butter/Margarine||1 Tablespoon|
|Finely chopped onion||2 Tablespoon|
|Fresh mushrooms||6 Ounce, thinly sliced for 2 1/4 cups|
|Canned low sodium condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|1% low fat milk||3 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Fried onions||3⁄4 Cup (12 tbs) (Canned Or Frozen And Thawed, Optional)|
1. Preheat the oven to 350°F and grease a 1/2 quart shallow baking dish. Half-fill a large saucepan with water and bring to a boil over moderately high heat. Add the green beans, cook for 5 minutes or just until crisp-tender. Rinse with cold water, drain well, and place in a large bowl.
2. In a 12-inch nonstick skillet, melt the butter over moderately high heat. Add the onion and saute for 5 minutes or until tender. Add the mushrooms and cook 5 minutes longer or until soft. Add to the green beans with the soup, almonds, milk, Worcestershire, and ground red pepper.
3. Spoon into the baking dish and sprinkle with the cheese. Bake, uncovered, for 20 minutes. Top with the onions if you wish; bake 5 minutes more or until the onions are crispy. Serve with Auto-Train Special.