Reprise: Green Bean Casserole recipe

Yes, I just got asked by someone what my recipe is for Green Bean Casserole again, even though I posted it last year for all my kith and kin who seem to think that I do something pretty good with the lowly canned bean. Now I KNOW one of my pals does not like green bean casserole, and this pains me. You haven't tried mine, sweetie.

So, in time for your trip to the grocery store, here it is. Try it! Try it!

No Down Home Thanksgiving feast would be complete without Green Bean Casserole. To keep my brother from calling incessantly again NEXT year asking for the recipe, here it is (it ain’t rocket science, Bubba). It may be lowbrow, but it says “home.” Well, it doesn’t really speak, because that would be weird….

4 cans French style green beans
2 cans cream of mushroom soup
1 can milk
2 cans sliced water chestnuts, sliced further into slivers
12 oz shiitake mushrooms, sliced
1 large container French-fried onions
12 oz shredded sharp cheddar cheese
fresh ground pepper, to taste
Jane’s Crazy Mixed Up Salt, to taste

In a skillet, saute the mushrooms quickly in 2 teaspoons of butter. In a Corningware bowl, combine the green beans, mushrooms, water chestnuts, soup, and milk. Mix together. Mix in half the cheese and half the French fried onions. Salt and pepper to taste. Place in a 350 degree oven until bubbly. Place the rest of the French fried onions on top of the casserole, and cover with the rest of the cheese. Resume baking until cheese melts. Enjoy!

PS-- you can always add more mushrooms, if you're of such a mind....
PPS-- if you like a southwestern flavor, a few finely minced jalapeno slices add a little kick.