Crunchy Green Bean Casserole Recipe -
Crunchy Green Bean Casserole Recipe

Crunchy Green Bean Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper.
  4. Bake for 30 minutes or until heated through.
  5. Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2004

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.

Most Helpful Critical Review
Jan 08, 2004

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.

Sep 07, 2003

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.

Aug 29, 2002

this is my new favorite side dish. I served it to company and they wanted the recipe.

Dec 20, 2003

This was a big hit on Thanksgiving. I used fresh green beans and extra bacon. Everyone loved it.

Oct 15, 2006

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.

Jan 03, 2005

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.

Oct 28, 2003

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.


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 1322 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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