From the Kitchen of Janet Cuddigan


2 cups chopped fresh green bean

1 onion, finely diced

2 tablespoons butter

1 teaspoon salt

2 teaspoons soy sauce

1/8 teaspoon hot pepper sauce

2 tablespoons Worcestershire sauce

1 can cream of mushroom soup

1 (5 ounce) can sliced water chestnuts,

12 ounces shredded Cheddar cheese

1 can French-fried onion rings

Steam beans over a pot of boiling water until tender but still firm. Rinse under cold water to cool. Preheat oven to 350 degrees F. In a large skillet over medium heat, melt butter and saute onions. Add salt, soy sauce, hot pepper sauce, Worcestershire sauce and mushroom soup; mix well. In a small casserole dish, layer half the beans, drained chestnuts, cheese, and soup mixture. Repeat layer. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until hot and bubbly. Top with onions and heat 10 minutes longer.


Adapted from


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