In posting the Easter ideas I overlooked my sister Julia's great Green Bean Casserole. I love the fresh green beans (but if you prefer canned go ahead and use them) and the added crunch of the water chestnuts. This whole dish is just a little fresher tasting to me than the traditional green bean casserole and it doesn't take very many ingredients.
Julia's Green Bean Casserole
3 lbs. fresh green beans (steamed)
8 slices bacon
2 cans cream of mushroom soup
2 8 oz. can of water chestnuts, drained and chopped
1 1/2 cups milk
2 2/3 c. french fried onions
Preheat oven to 350 degrees.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a 1 1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and a pinch of black pepper.
Bake for 30 minutes or until heated through.
Stir and top with French fried onions. Bake for additional 5 minutes or until onions are golden brown
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