A fast and tasty Asian-style green bean casserole.

Mandarin Green Beans

2 (15-ounce) cans French style green beans, drained

1 (8-ounce) can water chestnuts, sliced and drained

1 (15-ounce) can bean sprouts, drained

1 (8-ounce) can mushroom stems and pieces, drained

1/2 cup green onions, sliced

2 (10-ounce) cans condensed cream of celery soup

1 1/2 cups crushed potato chips

2 to 4 tablespoons light soy sauce

1. Layer drained beans, water chestnuts, and bean sprouts in 2 1/2 quart lightly greased casserole dish.
2. Combine soup, mushroom pieces, onions and soy sauce with 3/4 cup of crushed potato chips. Pour over vegetables.
3. Bake at 350°F (175°C) for 25 minutes. Remove from oven and top with remaining crushed potato chips. Bake 20 minutes longer.

Makes 8 servings.

Recipe provided courtesy of The Canned Vegetable Council.