Recipe by Kathy W.
"I found this among some recipes my husband's aunt sent me. I tried it once, and it became a family favorite immediately. I save it and use it in the summer when beans are freshest. Then we always have something to look forward to each summer. I often double this recipe just to have enough for my children to have leftovers! You can prepare this ahead of time, but make sure that the casserole is at room temperature before baking. I often use a mixture of both green beans and wax beans in the casserole."
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trimmed green beans, snapped in half
green onions, chopped
shredded sharp Cheddar cheese
salt and pepper to taste
oh my, very delish!!!! eveyone raved about how wonderful it was:) i did use canned gr.beans though, cant wait to have it with fresh gr. beans. will make many more times and play with it some more
This was really kind of inedible and tasteless. I probably won't make this again. I had to make a separate recipe for my husband because he doesn't like mayo or sour cream.
Great way to disguise veggies!
Rich flavor, much more interesting than cream-of-something soup. Our new favorite green bean recipe for special meals!
Way better than the traditional green bean casserole!!
I didn't use the bacon though. Very yummy and a great change up to the green bean casserole.
Awesome!!! Thank you for sharing, this is definitely a keeper. I should have made a double batch! I did use 2 cans of sliced green beans.
Excellent and good replacement for beans with french onion-mushroom soup recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Green Beans with Cheese and Bacon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
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