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Lorient Bean Casserole

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  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Chopped onions 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 8 Ounce, drained (Button, Save Liquid, Two 4 Ounce Cans)
  Mushroom liquid 1⁄2 Cup (8 tbs)
  Canned water chestnuts 5 Ounce, drained, thinly sliced (1 Can)
  Frozen french cut green beans 20 Ounce (Two 10 Ounce Packages)
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cheddar cheese 2 Cup (32 tbs), grated
  Tabasco sauce 2 Teaspoon
  Soy sauce 2 Teaspoon
  Canned french fried onions 16 Ounce (1 Can, No.300)

In 1/2 cup butter saute onions, mushrooms, and water chestnuts until tender.
Set aside.
Melt 1/4 cup butter; blend in flour, salt, and pepper.
Gradually add milk and mushroom liquid; stir until thickened and smooth.
Add soy sauce, Tabasco sauce, and cheese.
Stir until cheese melts.
In a buttered baking dish, layer half sauteed vegetables and beans.
Pour over half cheese sauce.
Repeat for second layer and top with sauce.
Bake 350 degrees for 15 minutes.
Sprinkle crumbled French fried onions on top.
Return to oven, bake an additional 10 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 3.9 (17 votes)


Lorient Bean Casserole Recipe