120 ounces frozen french cut or cut green beans
10 ounces fresh mushrooms
3 ounces margarine, melted
1 quart cream of mushroom soup, undiluted
1 cup milk
1/2 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon soy sauce
1 pound water chestnuts, sliced, drained
8 ounces swiss cheese, shredded
4 ounces bread crumbs
4 ounces margarine, melted
Servings: 50
1. Cook green beans. Drain.
2. Clean mushrooms and slice. Sauté in margarine.
3. Blend soup, milk, and seasonings.
4. Combine soup mixture, mushrooms, and water chestnuts. Add to green beans. Mix lightly. Pour into one 12x20x2-inch pans.
5. Sprinkle cheese over beans. Bake at 350°F for 25 minutes.
6. Combine crumbs and margarine and sprinkle over bean mixture. Bake 5-10 minutes.
Yield: 1 pan 12x20x2 inches
Notes: Two No. 10 cans cut green beans may be substituted for frozen beans. Drain before using.
8 oz crumbled French fried onion rings (canned) may be sprinkled over the top during the last 10 minutes of baking.
10 ounces fresh mushrooms
3 ounces margarine, melted
1 quart cream of mushroom soup, undiluted
1 cup milk
1/2 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon soy sauce
1 pound water chestnuts, sliced, drained
8 ounces swiss cheese, shredded
4 ounces bread crumbs
4 ounces margarine, melted
Servings: 50
1. Cook green beans. Drain.
2. Clean mushrooms and slice. Sauté in margarine.
3. Blend soup, milk, and seasonings.
4. Combine soup mixture, mushrooms, and water chestnuts. Add to green beans. Mix lightly. Pour into one 12x20x2-inch pans.
5. Sprinkle cheese over beans. Bake at 350°F for 25 minutes.
6. Combine crumbs and margarine and sprinkle over bean mixture. Bake 5-10 minutes.
Yield: 1 pan 12x20x2 inches
Notes: Two No. 10 cans cut green beans may be substituted for frozen beans. Drain before using.
8 oz crumbled French fried onion rings (canned) may be sprinkled over the top during the last 10 minutes of baking.
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