Classic Green Bean Casserole



4 cups fresh or frozen green beans (you can also use the canned equivalent)

1-8 ounce can water chestnuts

2-10.5 ounce cans cream of celery soup

½ cup milk

salt and pepper

1 small can (2.8 ounce) French fried onions



Place the fresh or frozen green beans in a large kettle with enough water to cover and bring to a boil. Cook for 5-6 minutes until the vegetables are bright green in color and slightly tender. Drain well in a colander with ice cold tap water. Remove as much excess water as possible by laying the beans out on a clean towel and blotting dry.

Preheat your oven to 350 degrees.

Grease a 2-quart casserole baking dish with butter or vegetable cooking spray.

Place ½ of the green beans into the casserole dish. Follow with a layer of ½ the can of water chestnuts.

Repeat with another layer of green beans and water chestnuts.

In a separate medium sized mixing bowl, mix the 2 cans of cream of celery soup, milk, and salt and pepper.

Pour over the green beans and water chestnuts.

Bake at 350 degrees for 25 minutes.

Sprinkle the entire can of French fried onions on top the last 10 minutes of baking.

Bake 10 minutes longer until the onions are golden brown.

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