Green Bean Casserole
Ingredients (1 gallons)
| Amount | Measure | Name |
|---|---|---|
| 7.50 | lb | Green beans french cut, fresh or frozen or #10 can |
| 1.00 | gal | LEGOUT ® Cream Soup Base 6 x 28 OZ prepared |
| 2.00 | cup | Mushrooms, domestic fresh, sliced |
| 3.00 | oz | Butter clarified |
| 1.00 | tsp | Black Pepper |
| 1.00 | tbsp | Knorr Ultimate Ham Base 6 x 1 Lb |
| 2.00 | tbsp | Tabasco sauce |
| 1.00 | cup | Le Gout Pepper Relish |
| 1.00 | lb | Water chestnuts |
| 2.00 | cup | Swiss cheese, shredded |
| 10.00 | oz | Onions, fried (canned) or pearl onions |
Preparation
1. Cook green beans in ham stock (20 minutes fresh; 12 minutes frozen, drain). (If using #10 green beans, see below*).
2. In large stock pot, sauté mushrooms in butter, add prepared Legout Cream Soup Base, black pepper, Knorr Ham Base, tabasco sauce and LeGout Pepper Relish.
3. Add water chestnuts to soup and mushroom mixture, then add green beans, mix very lightly.
4. Pour into shallow full pans, sprinkle full pans, sprinkle top with Swiss cheese and French or pearl onions. Bake at 350°F.
- If using #10 beans, omit this step and heat well-drained beans in 2 gallons boiling ham stock for 2-3 minutes, drain, add to mixture at last step.
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