Creamy-and-Crunchy Green Bean Casserole

Prep: 10 min., Cook: 10 min., Bake: 35 min.

Yield: Makes 8 servings

Ingredients

• 1/4  cup  butter
• 1  large onion, chopped
• 2  (10 3/4-ounce) cans cream of mushroom soup
• 2  (16-ounce) packages frozen French-cut green beans, thawed
• 1  (14-ounce) can bean sprouts, rinsed and drained
• 2  (8-ounce) cans diced water chestnuts, drained
• 1/4  teaspoon  salt
• 1  cup  (4 ounces) shredded sharp Cheddar cheese
• 2  (2.8-ounce) cans French fried onions

Preparation

Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 8 minutes or until tender. Stir in soup, and bring to a boil. Stir in beans and next 3 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with shredded Cheddar cheese.

Bake, covered, at 375° for 25 minutes. Uncover and sprinkle evenly with French fried onions, and bake 10 more minutes or until bubbly.