Asian Green Bean Casserole

• 1 can (10¾ oz.) condensed cream of mushroom soup (reduced sodium recommended)
• ½ cup milk
• 1 teaspoon Worcestershire sauce
• ⅛ teaspoon ground black pepper
• 4 cups (18 oz.) frozen cut green beans, thawed (or use two 14.5 oz. cans, drained, or fresh, cooked)
• 1 1/3 cups Pik-Nik® French Fried Onions
• 1/3 cup thinly sliced water chestnuts
• ¼ cup toasted or roasted sliced almonds (unsalted)

Preheat oven to 350° F.

Mix cream of mushroom soup, milk, Worcestershire sauce, and pepper in a 1½-quart casserole. Stir in green beans, 2/3 cup French Fried Onions, and the water chestnuts. Bake for 30 minutes. Stir. Top with remaining 2/3 cup French Fried Onions and sliced almonds. Bake another 5 minutes.

Serves 6.

Courtesy of Carolyn Coughlin
Culinary Creations by Carolyn