Page 63 - Harrington Family Recipes

Company Vegetable Casserole

Serving Size : 6 Preparation Time :0:00
Categories : Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen green beans -- (10 oz. each)
1 can bean sprouts -- drained
1 can waterchestnuts -- sliced (4 oz)
1 can mushrooms -- (3 or 4 oz)
1 can cheese sauce -- (10 1/2 ounce)
1 small onion -- minced
1 can fried onion rings -- (3-1/2 oz)

Cook green beans until barely tender. Drain and toss lightly with bean
sprouts, waterchestnuts and mushrooms. Turn into a shallow casserole.
Mix cheese sauce with onion. Spoon over vegetables. Bake in a 350 degree
oven for 25 minutes. Top with french fried onion rings and bake for an
additional 10 minutes.

Source:
"From some one at work, around 1962"

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Per Serving (excluding unknown items): 27 Calories; trace Fat (12.8%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

NOTES : I have had this recipe for year and have made it many,
many times. In recent times I have done it very
different. I use fresh bean sprouts, cook fresh mushrooms
in a little butter, and make a white sauce and add sharp
cheddar cheese. You probably really have to do the latter
because cheese sauce is hard to find.

Made this Thanksgiving 2002. Still a good dish. I used
24 oz beans in a garlic butter sauce. I used a can of
mushroom soup and melted about 2 cups of cheese in it. I
didn't put in any mushrooms. I used fresh bean sprouts
and chopped them up about the length of the beans. It
needs about 1/2 tsp. salt.

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