Green Bean Casserole l’orient
Green bean casserole was first created in 1955 by the Campbell Soup Company and has since become a popular Thanksgiving side dish in the United States.
The inspiration for the dish was to create a quick and easy recipe around two things most Americans always had on hand in the 1950’s: green beans and Campbell’s Cream of Mushroom Soup.
Green Bean Casserole L’Orient is a twist on the classic green bean casserole recipe.
Preparation
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1.
Preparation
Bring a pan of salted water to a boil. Add green beans to the boiling water and heat for about 10 minutes. Beans should be cooked but still crisp.
Sauté onion and water chestnuts in butter for 10 minutes. Add mushroom soup, soy sauce, Tabasco sauce, pepper and cheese, and heat until sauce is smooth and cheese melted. Add cooked green beans and stir to coat evenly.
Place in a casserole dish and bake for 20 minutes. Remove from oven; sprinkle crumbled French Fried Onions on top. Return to oven and bake an additional 8 minutes.
This can be assembled the day before, covered and refrigerated overnight. Remove from refrigerator the day you are going to use it, let it sit on counter and come up to room temperature and bake as usual.
Ingredients
- 1/2 stick butter
- 1 large onion, chopped
- 1 5-ounce can water chestnuts, drained and thinly slices
- 4 teaspoons soy sauce
- 1/4 teaspoon Tabasco sauce
- 1 can of mushroom soup
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded on grater or in food processor
- 2 lbs. can of fresh green beans, drained well.
- 1 can of French Fried Onions