Ingredients
4 tablespoons butter
1 pound fresh mushrooms. sliced
1/2 cup onion, finely diced
1 can water chestnuts, finey diced
4 cans (14.5 ounces each) kitchen sliced green beans (Green Giant are by far the best I have ever had), well drained
2 cans cream of mushroom soup
1/2 cup half-and-half
1 teaspoon worchestershire sauce
1 teaspoon garlic salt with parsley
1 teaspoon Jane’s Crazy Mixed-Up salt
1/2 teaspoon Emeril’s Essence
1 large can Durkee onion Rings (the 6 ounce size)
Preparation
Melt the butter in a large frying pan. Saute (on fairly high heat) mushrooms, onion and water chestnuts until mushrooms are browned and moisture has evaporated from the pan. Add drained green beans. In a separate bowl, combine soup, half-and-half, and seasonings. Pour soup mixture over veggie mixture and place in a 9x13 baking dish. Bake at 375 degrees for 30 minutes. Top casserole with onion rings and continue to bake an additional 10 minutes, just until onion rings begin to brown a bit. Serve immediately. http://www.grouprecipes.com/81381/green-bean-casserole-deluxe.html
