Snap Bean Casserole
|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|
Drain and make one layer of beans in a long narrow casserole.
Add vegetables, water chestnuts and olives.
Add mushroom soup.
Do not dilute.
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.