Two-sauce green beans
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16-oz) green beans |
| 2 | cans | (4-oz) mushrooms |
| ½ | cup | Butter |
| 1 | Onion; sliced | |
| ¼ | cup | Flour plus |
| 1 | tablespoon | Flour |
| 1 | cup | Water chestnuts |
| Blanched; slivered almonds | ||
| ½ | cup | Warm milk |
| 1 | Jar (1-lb) Cheese Whiz | |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Soy sauce |
| 1 | cup | Cream |
| ⅛ | teaspoon | Tabasco |
| ½ | Pepper | |
Directions
Heat beans; set aside. Saute mushrooms and onions in butter; add flour and stir until smooth. Set aside and make second sauce of all remaining ingredients except water chestnuts and almonds, cooking in a double boiler and stirring until cheese melts. Add first sauce of mushrooms and onions to second sauce in the double boiler. Cook until smooth. Drain beans, mix with sauces; add drained and sliced water chestnuts. Pour into a 3-quart casserole, top with almonds. Bake at 375 for 20 minutes.
MRS LARRY MYNATT (PAMELA)
PARKIN, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .