I tried this recipe originally becuase I wanted to make green bean casserole, but didn't have any cream of mushroom soup on hand. Surprisingly, I ended up liking this one better than the traditional version.
2 C. Frozen cut green beans (I have also used canned and they are good as well, although the flavor is a bit different. Just use whichever your family prefers)
1 C. fresh mushrooms, chopped
1 Tbsp. Cornstarch
1/2 tsp. Ground Mustard
3/4 C. chicken broth
1 Tbsp. butter or margarine
3/4 C French Fried Onions
In greased 1 qt. baking dish, combine beans and mushrooms. In a small bowl, combine cornstarch and mustard; Gradually stir in broth until smooth. Pour over vegetables. Dot with butter. Bake, uncovered at 375 degrees for 25-30 minutes. Sprinkle with onions and bake 5 minutes longer.
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