French quarter green beans
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | (9-oz) frozen French style green beans |
| 3 | tablespoons | Butter or margarine |
| 1 | can | (10.75-oz) cream of mushroom soup |
| 1 | pack | (3-oz) cream cheese; softened |
| 1 | teaspoon | Dried onion flakes |
| 1 | can | (11-oz) sliced water chestnuts; drained |
| ¼ | teaspoon | Garlic salt |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Grated Cheddar cheese |
| 1 | pack | (2.5-oz) slivered almonds |
| Paprika | ||
Directions
Cook beans according to package directions. Drain. Melt butter in a saucepan and add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat and stir in green beans, onion flakes, water chestnuts, garlic salt, salt, pepper and Cheddar cheese. Spoon mixture into a lightly greased 2 quart casserole dish. Top with almonds and sprinkle with paprika. Bake, uncovered, at 375ø for 45 minutes or until bubbling around edges. Yield: 8 servings.
MARTHA LAURENS TAYLOR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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