Recipe by Becky Twitchell
"This is my own variation to the old tried and true string bean casserole. My family has loved this for years, and now my daughter makes it for her family."
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1 (10.75 ounce) can
condensed cream of mushroom soup
1 (8 ounce) can
water chestnuts, drained and chopped
2 (15 ounce) cans
green beans, drained
ground black pepper to taste
1 1/3 cups
I always use cheddar cheese soup instead of mushroom when i make green bean casserole-so i used cheddar cheese soup and the bacon was a really big hit-something different than same old casserole-will make it again.
It's a tasty, easy side dish. I'd make it again, but with frozen green beans. I don't really care for that canned taste.
Great recipe! Tastes wonderful with the bacon & water chestnuts. I used sliced water chestnuts and didn't chop..nice and crunchy. Also used 1 big bag of frozen french cut green beans. I'll serve this at Thanksgiving, for sure.
this is my new favorite side dish. I served it to company and they wanted the recipe.
This was a big hit on Thanksgiving. I used fresh green beans and extra bacon. Everyone loved it.
I made this one night when we had friends over for dinner and it was so good! I even salvaged the tiny bit of leftovers for lunch the next day. I will definitely make this again.
I made this at Christmas. It was different tasting than the "orginal" G.B. Casserole that everyone makes. You have to really make sure you drain the bacon good. The grease from the bacon tends to make the soup sause somewhat watery. Also, I used frozen beans instead of canned. I would probably make this again at some point.
Family and friends love the crunchiness to this classic dish. The bacon is a hit, I added extra. I also mixed in a can of sliced mushrooms.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Green Bean Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 332
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