Cook beans in water and salt until separated and thawed, about 4 minutes; drain. Layer beans, chestnuts and mushrooms in a greased 3 quart casserole. Mix cheese, soup and seasonings and pour over beans. Cover and bake for 25 minutes at 350°F. Remove from oven, top with onion rings and bake uncovered for an additional 10 minutes or until crisp and brown.
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