Connie Seacrest’s Asian Green Bean Casserole

8oz. canned of sliced mushrooms

1/2 C. chopped onion

1- 5oz. can sliced water chestnuts-drained

3/4 C. butter melted

1/3 C. flour

1tsp. salt

1/2 tsp. pepper

1 C. milk

2 C. cheddar cheese shredded

2 tsp. soy sauce

1/8 tsp. tabasco sauce

2 pounds frozen French cut green beans

14oz can french fried onions

Drain mushrooms, Reserve liquid.

Saute onion, mushrooms and water chestnuts in 1/2 c. butter.

Melt remaining butter for cheese sauce then whisk in flour, salt & pepper, gradually add milk & 1/2c. of mushroom liquid. Stir until smooth then add cheese, soy sauce & tabasco.

Partially cook beans.

Place alternate layers of bean, veggies, and cheese sauce in baking dish

Bake at 350 for 15 min,remove sprinkle with onions & bake 10 min. longer