An eastern spin on the old school green bean casserole we all know and love...
Ingredients:
1/4 cup butter
1/2 cup thinly sliced onion
8-oz. fresh sliced mushrooms,
salt and pepper, about 1/2 teaspoon each to taste
8-oz. mung bean sprouts, canned and drained, or fresh and blanched
8-oz. can water chestnuts, drained
16-oz. package frozen peas
1/3 cup milk
1 can cream of mushroom soup, "Healthy Request" if desired
1 cup chow mein noodles
Directions:
In large saucepan, saute onion and mushrooms in butter for 6-8 minutes. Add frozen peas and cook for another 2-3 minutes. In mixing bowl, combine soup, milk, salt, and pepper. Combine all ingredients, except noodles, in a two-quart casserole dish. Put chow mein noodles around edge of dish. Bake at 350 degrees for thirty minutes or until heated through.
Serving Suggestion: Heidi recommends serving with teriyaki tofu, fish, or other grilled protein.
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