Total Calories: 95
At least 1 hour or up to 24 hours before serving:
Cook green beans according to package directions drain well.
Meanwhile, in a 10-inch skillet over medium heat, sauté mushrooms and onion in butter or margarine for 8 to 10 minutes or until onion is tender. Stir in soup, milk, parsley flakes, lemon juice and pepper until well mixed. Remove from heat. Stir in cooked green beans and water chestnuts mix well. Spoon into a 1 1/2-quart casserole. If making ahead, cover and refrigerate up to 24 hours.
In a small bowl, combine cracker crumbs and butter or margarine. Sprinkle over bean mixture. Bake in a preheated 350° oven for 35 to 40 minutes or until very bubbly. Serve hot.
* If you prefer, use 2 cans (16 oz. each) cut green beans, well drained.
This Golden Beans And Mushrooms recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.
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