¾ kg wing beans
1 onion chopped
2 Tbl plain flour
½ cup cheese
90 g butter
150g mushrooms sliced
1 cup milk
salt and pepper to taste
1 can water chestnuts, or equivalent fresh, sliced
50g almonds sliced
½ cup dry breadcrumbs

Steam the beans until tender.

Cook the onion and mushrooms in the butter. Sprinkle the flour over and stir in. Add milk and cook gently until thickened.

Mix in the beans, water chestnuts, almonds and seasonings. Cover with grated cheese. (Or the cheese could be stirred into the milk during the cooking.)

Place in casserole dish and cover with breadcrumbs.

Place in hot oven for about 15 minutes.

Lyn Benson

DATE: November 1996

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