Company Vegetable Casserole

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2 (10 ounce) packages  frozen cut green beans
• 1 (1 lb) can bean sprouts, drained
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1 (4 ounce) can mushroom pieces, drained
• 1  small onion, minced
• 1 (10 3/4ounce) can  cheddar cheese soup
• 1 (3 1/2ounce) can  French fried onion rings

Directions

1. Cook beans according to package directions but less time than that called for- Drain.
2. Toss beans with drained bean sprouts, drained and sliced water chestnuts, and drained mushrooms.
3. Turn mixture into a 2-quart shallow casserole.
4. Combine minced onino and cheese soup, and pour this sauce over the vegetables.
5. Bake uncovered for 25 minutes at 350 degrees.
6. Sprinkle onion rings over the top and bake for 10 minutes more.