Green Beans Canton
CATEGORIES
INGREDIENTS
  • Servings: 8-10
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cup milk
  • 2 packages frozen French-cut green beans,
  • thawed and slightly cooked
  • 1 cup water chestnuts, sliced
  • 1 can (1 pound) bean sprouts, drained
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cups medium cream sauce
  • Salt
  • 1-1/2 cups grated American cheese
  • 1 can (3-1/2 ounces) French-fried onion rings, crumbled
DIRECTIONS
  1. INGREDIENTS:
  2. 2 packages frozen French-cut green beans,
  3. thawed and slightly cooked
  4. 1 cup water chestnuts, sliced
  5. 1 can (1 pound) bean sprouts, drained
  6. 1/2 pound fresh mushrooms, sliced
  7. 1 medium onion, chopped
  8. 2 cups medium cream sauce (see below – double recipe)
  9. Salt
  10. 1-1/2 cups grated American cheese
  11. 1 can (3-1/2 ounces) French-fried onion rings, crumbled
  12. TO PREPARE:
  13. In a 2-quart casserole, make two layers alternating half the beans, water chestnuts, bean sprouts, mushrooms and onion. Cover each layer with half the cream sauce and sprinkle with salt and cheese. Bake at 400 degrees about 30 minutes or until heated through and bubbly, topping with onions the last 10 minutes of baking.
  14. SERVES: 8 - 10
  15. MEDIUM CREAM SAUCE:
  16. INGREDIENTS:
  17. 2 Tablespoons butter
  18. 2 Tablespoons flour
  19. 1/4 teaspoon salt
  20. 1/8 teaspoon pepper
  21. 1 cup milk
  22. TO PREPARE:
  23. In a saucepan, slowly heat butter just until melted. Add flour, salt and pepper; stir over low heat until smooth, 1 or 2 minutes. Remove from heat and add milk, a small amount at a time, stirring after each addition. Return to heat. Over medium heat, bring to a boil, stirring constantly. Reduce heat; simmer for 1 minute.
  24. YIELDS: 1 Cup