Saturday, February 21

Chinese Bean Casserole

Here's another one from Erna, this time for a casserole that calls itself Chinese, though I am hard pressed to find anythin actually "Chinese" about this. If it were topped with chow mein noodles, or included water chestnuts, perhaps I could be swayed. But as it is, I think we can just chalk this one up as another ethnic-food-fakeout. Let's at least give the old gal props for not callin it "Oriental Bean Casserole".

1 can French cut beans
1 can wax beans, yellow (really, is there any other color of wax beans? and if they're canned, they're more "sallow" than "yellow")
1 can bean sprouts (oh, I bet this is where the "Chinese" comes from, because, y'know, only The Chinese eat those - that's why they're always branded "LaChoy" or "China Boy")
1 can cream of mushroom soup (it's not a casserole without one or more "cream-of" soups!)
1 can French fried onions for toppin

Oven temp: 350 degrees

Pan size: "greased bakin dish"

How to:
Mix first 3 cans. Mix in the can of mushroom soup. Put in a greased bakin dish, and bake 1/2 hour. Put onions on top the last 10 minutes. (Hey waitaminute...this is just a standard green bean casserole, but with bean sprouts thrown in. "Chinese", my Aunt Fanny!)

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