2 cans French style green beans
2 tbsp. brown sugar
2 tbsp. flour
1 tsp. salt
1/2 tsp. Greek seasoning (see note)
1 1/2 c. sour cream
1 tbsp. onion, grated
1 can sliced water chestnuts, drained
1 (4 oz.) can sliced mushrooms, drained
3/4 c. grated Colby or Cheddar cheese
Good dash of pepper

TOPPING:

3/4 c. Corn Flake crumbs
1/4 c. butter, melted

Combine Corn Flake crumbs in skillet with melted butter, stir gently; set aside. Drain beans well. In a large bowl, mix sugar, flour, salt and seasonings. Gradually stir in sour cream. Add drained beans and remaining ingredients. Pour into a greased 2 1/2 quart casserole. Sprinkle crumbs over top and bake at 350 degrees for about 30 minutes. Serves 8.

NOTE: Can be made the day before and refrigerated without baking. If so, allow a few minutes extra baking time.

Greek seasoning may be omitted, or basil, thyme and oregano or Italian seasoning can be used. Recipe can be halved.