| Okay this is not your everyday Green Bean | | | | 1 Tbsp. real bacon bits |
| Casserole. For decades this recipe has been passed | | | | Directions |
| from hand to hand on my family and everyone, at the | | | | Preheat the oven to 325 ºF. |
| end, writes up their own modification. It all started with | | | | In a saucepan over medium heat, heat the cream of |
| my great grand mother and she discovered some | | | | mushroom soup, right out of the can. Do not dilute it. |
| interesting combination of flavors. | | | | Mix in the processed cheese and bacon. Stir until |
| This dish will leave your guests and family wanting for | | | | completely melted. Remove from the heat and add in |
| more, but even better, people will try to get the recipe | | | | the mushrooms, then the green beans until perfectly |
| from you. | | | | coated. |
| My family and I want to share this with you. We hope | | | | Pour the mixture into a casserole, and toss fried onions |
| you like it. | | | | on top. Don't forget to leave a 1 inch margin around the |
| Ingredients | | | | sides. |
| 2 (15 oz.) cans of cut green beans, drained | | | | Put into oven and bake for 25 to 30 minutes, until |
| 1 (10 oz.) can of condensed cream of mushroom soup | | | | heated through and it all starts to bubble. Please be |
| 1 (2.8 oz.) can of French-fried onions. | | | | sure to be checking on the casserole often to watch |
| 3 oz. processed cheese (i.e. Velveeta®), cubed | | | | the onions. Don't let them overcook. |
| 1 (4 oz.) can of mushroom stems and pieces, drained | | | | |