Green Bean Cashew and Mushroom Casserole Recipe
Ingredients
| 1 pound green beans, cut into 1-inch pieces | ||
| 1/4 cup chopped cashew nuts | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, sliced | |
| Flour | 3 Tablespoon | |
| Seasoned salt | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Instant minced onion | 1 Tablespoon | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Cook beans in 1 inch of boiling salted water; drain.
Saute nuts in butter for 5 minutes; remove nuts.
Add mushrooms to butter and cook until lightly browned.
Blend in flour and seasonings.
Add milk and cook, stirring, until thickened.
Add beans, half of nuts, and the onion.
Mix well and pour into shallow casserole.
Sprinkle with remaining nuts and the cheese.
Bake in preheated moderate oven (350°F.) for about 20 minutes.
Saute nuts in butter for 5 minutes; remove nuts.
Add mushrooms to butter and cook until lightly browned.
Blend in flour and seasonings.
Add milk and cook, stirring, until thickened.
Add beans, half of nuts, and the onion.
Mix well and pour into shallow casserole.
Sprinkle with remaining nuts and the cheese.
Bake in preheated moderate oven (350°F.) for about 20 minutes.
Chef
