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Lorient Bean Casserole Recipe
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||8 Ounce, drained (Button, Save Liquid, Two 4 Ounce Cans)|
|Mushroom liquid||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, drained, thinly sliced (1 Can)|
|Frozen french cut green beans||20 Ounce (Two 10 Ounce Packages)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Cheddar cheese||2 Cup (32 tbs), grated|
|Tabasco sauce||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Canned french fried onions||16 Ounce (1 Can, No.300)|
Serving size: Complete recipe
Calories 3073 Calories from Fat 2093
% Daily Value*
Total Fat 237 g364.6%
Saturated Fat 119.1 g595.3%
Trans Fat 0 g
Cholesterol 546.4 mg
Sodium 4490.1 mg187.1%
Total Carbohydrates 131 g43.7%
Dietary Fiber 25.3 g101.3%
Sugars 19 g
Protein 92 g183.2%
Vitamin A 117.7% Vitamin C 26.3%
Calcium 223.7% Iron 38.3%
*Based on a 2000 Calorie diet
Melt 1/4 cup butter; blend in flour, salt, and pepper.
Gradually add milk and mushroom liquid; stir until thickened and smooth.
Add soy sauce, Tabasco sauce, and cheese.
Stir until cheese melts.
In a buttered baking dish, layer half sauteed vegetables and beans.
Pour over half cheese sauce.
Repeat for second layer and top with sauce.
Bake 350 degrees for 15 minutes.
Sprinkle crumbled French fried onions on top.
Return to oven, bake an additional 10 minutes.