Green Beans And Water Chestnuts Recipes

CHEESY GREEN BEAN CASSEROLE WITH WATER CHESTNUTS AND MUSHROOMS

Steps:

• Heat oven to 350°F. In 1 1/2-quart microwave-safe casserole, combine green beans and 2 tablespoons water; cover. Microwave on HIGH for 9 minutes. Drain.
• Meanwhile, melt butter in medium saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until onion is tender. Stir in flour; cook until mixture is bubbly. Gradually add half-and-half, stirring constantly until mixture boils and thickens. Add cheese; stir until melted. Remove from heat.
• Add cheese sauce, water chestnuts, mushrooms, soy sauce and hot pepper sauce to beans in casserole; mix gently. Sprinkle with almonds.
• Bake at 350°F. For 25 to 30 minutes or until bubbly.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Place the fresh or frozen green beans in a large kettle with enough water to cover and bring to a boil. Cook for 5-6 minutes until the vegetables are bright green in color and slightly tender. Drain well in a colander with ice cold tap water. Remove as much excess water as possible by laying the beans out on a clean towel and blotting dry.
• Preheat your oven to 350 degrees.
• Grease a 2-quart casserole baking dish with butter or vegetable cooking spray.
• Place ½ of the green beans into the casserole dish. Follow with a layer of ½ the can of water chestnuts.
• Repeat with another layer of green beans and water chestnuts.
• In a separate medium sized mixing bowl, mix the 2 cans of cream of celery soup, milk, and salt and pepper.
• Pour over the green beans and water chestnuts.
• Bake at 350 degrees for 25 minutes.
• Sprinkle the entire can of French fried onions on top the last 10 minutes of baking.
• Bake 10 minutes longer until the onions are golden brown.

SESAME GREEN BEANS 'N' WATER CHESTNUTS

Steps:

• In a nonstick skillet, saute the beans, water chestnuts, mushrooms and garlic in canola oil and sesame oil for 5-6 minutes or until almost tender. Add the water, soy sauce, sugar, pepper and salt. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. Sprinkle with sesame seeds.

ELEGANT GREEN BEANS

Steps:

• Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside. , In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese. , Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture. , Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.

GREEN BEANS WITH WATER CHESTNUTS

Steps:

• Bring a pot of salted water to a boil, add beans and cook for 6-8 minutes.
• Melt the butter/margarine in a skillet, add onion and saute for 7 minutes, stirring.
• Stir in salt, mace and water chestnuts; saute 2 minutes.
• Add beans and saute until heated through.

GREEN BEANS AND WATER CHESTNUTS

Steps:

• In a large saucepan over high heat, bring to a boil enough water to cover beans.
• Boil beans for 4 inutes. Drain and plunge into ice water to halt cooking; drain.
• In a large skillet, heat vegetable oil over high heat, swirling to coat bottom of pan.
• Stir-fry water chestnuts for 1 minute.
• Add garlic and ginger (don't let it brown).
• Add beans and salt.
• Cook until heated thoroughly, stirring constantly.
• Serve on a platter.
• Chef note: You can also leave out the water chestnuts and ginger and add a small can of Ro-Tel tomatoes and peppers to create a Mexican dish).