GREEN BEAN STOVETOP CASSEROLE
This recipe is from “The Un-Cheese Cookbook.” The author says: When I was growing up, my sister Peggy’s favorite ‘vegetable’ was green bean casserole. Although she has expanded her repertoire quite a bit since then, this is still a big hit with her and her children. It’s soothing, satisfying, and very easy to make.

1 recipe Unprocessed Cheeze sauce (p. 74)
3 C. Hot, cooked rice (brown, basmati, or wild rice)
1 ½ C. Water
5 C. Fresh green beans, sliced, or frozen cut green beans, defrosted*
2 C. Fresh mushrooms, sliced
1-8oz. Can Water chestnuts, drained and diced
Salt & freshly ground black pepper to taste
Paprika

1. Prepare the sauce as directed, cover and keep warm.
2. Place the water into a large saucepan and bring to a boil. Add the green beans and mushrooms. Cover and reduce the heat to medium. Cook until the green beans are tender, about 5 minutes. Drain well.
3. Return the vegetables to the saucepan and stir in the warm sauce, hot rice, and diced water chestnuts. Mix well.
4. Season with salt and pepper. Serve immediately, garnished generously with paprika.

Variations: Try using 5 cups broccoli or cauliflower florets, or sliced asparagus instead of green beans.