Ingredients
Scale
- 4 cups water
- 2 teaspoons sea salt
- 4 cloves garlic, pressed
- 2 16-ounce bags frozen cut green beans
- 1 10.5-ounce can condense cream of mushroom soup
- 1 10.5-ounce can condense cream of asparagus soup
- .5 cup milk
- 1 8-ounce can sliced water chestnuts, drained
- .25 teaspoon cayenne pepper
- 2 cups, 8-ounces, shredded Mexican Blend Four Cheese
- 1 6-ounce can crispy fried onions
Instructions
- Preheat oven to 350 degrees.
- Add frozen beans into water, garlic, and salt mixture and cook until tender, about 20 minutes.
- Stir the soups, milk, chestnuts, and pepper in a large bowl while the beans are cooking.
- Drain beans well and gently stir them into the soup mixture.
- Layer into a 9 x 13 casserole dish half of the bean mixture, half of the cheese, and half of the crispy onions.
- Repeat layers.
- Bake for approximately 30 minutes or until the onions are golden and the dish is bubbling.
- Serve hot.
Notes
- Be sure not to overcook the beans so they keep their shape when stirring together with the soup mixture.
- Water Chestnuts may be omitted for those who dislike the added crunch.
- Casserole may be wrapped tightly with foil and frozen before being topped with the other half of the onions. Defrost and add onions before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
