Greenbean Casserole

• 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)

1. Melt the butter in a large frying pan.
2. Saute (on fairly high heat) mushrooms, onion and water chestnuts until mushrooms are browned and moisture has evaporated from the pan.
3. Add drained green beans.
4. In a separate bowl, combine soup, half-and-half, and seasonings.
5. Pour soup mixture over veggie mixture and place in a 9x13 baking dish.
6. Bake at 375 degrees for 30 minutes.
7. Top casserole with onion rings and continue to bake an additional 10 minutes, just until onion rings begin to brown a bit.
8. Serve immediately.
9. http://www.grouprecipes.com/81381/green-bean-casserole-deluxe.html

butter, mushrooms, onion, water chestnuts, kitchen, cream of mushroom soup, worchestershire sauce, garlic, salt, onion

Taken from www.epicurious.com/recipes/member/views/greenbean-casserole-52967651 (may not work)