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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This casserole is for those of us who don't care for the canned dried onions! Also, you can use fresh or frozen green beans (not the canned), for a much fresher taste! Ingredients:
10 1/2 ounces cream of chicken soup, light version |
3 ounces cream cheese |
2 (16 ounce) bags green beans |
1 (8 ounce) can water chestnuts, drained and chopped |
1 garlic clove, minced |
3 tablespoons onions, minced |
salt and pepper |
1/2-1 cup cheddar cheese, shredded |
2 ounces slivered almonds, lightly toasted |
Directions:
1. Partially cooked the frozen (or fresh) green beans in a pan for 5 minutes.
2. Combine soup and cream cheese in a large saucepan. Cook over medium heat, stirring constantly until melted.
3. Stir together the green beans, water chestnuts, garlic, onion, salt and pepper and cheese (our family prefers only 1/2 cup - not too rich).
4. Spoon into a lightly greased 2 quart casserole and top with almonds.
5. Bake at 350 for 40 minutes.
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