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Snap Bean Casserole

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Ingredients
  Split snap beans 31 Ounce (2 Cans, 15 1/2 Ounce Each, French Style)
  Celery 1 Cup (16 tbs), chopped
  Sliced onions 3⁄4 Cup (12 tbs) (White Variety)
  Chopped bell pepper 1⁄4 Cup (4 tbs)
  Canned water chestnuts 8 Ounce, sliced (1 Can)
  Ripe olives 6 (1 Small Bottle)
  Cream of mushroom soup 2 Can (20 oz)
  Potato chips 1 Cup (16 tbs), crushed
Directions

Drain and make one layer of beans in a long narrow casserole.
Add vegetables, water chestnuts and olives.
Add mushroom soup.
Do not dilute.
Repeat.
Top with crushed potato chips.
Bake at 325 degrees for 1 hour and 15 minutes in a well-covered casserole.
During the last 15 minutes, uncover.
Serves 12.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
12

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