Lorient Bean Casserole
|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)|
|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.
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.