Mandarin Green Beans
Weeknight fast—and very tasty—Asian-style green bean casserole.
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
- Layer drained beans, water chestnuts, and bean sprouts in 2 1/2 quart lightly greased casserole dish.
- Combine soup, mushroom pieces, onions and soy sauce with 3/4 cup of crushed potato chips. Pour over vegetables.
- Bake in a preheated oven 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.