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Best Green Bean Casserole
December 02, 2006

This is basically our standard green bean casserole recipe with some minor modifications I've made over the years. It's ALWAYS the first to disappear at potlucks when there are other versions of green bean casseroles and people often ask why it seems to taste so much better than the original one on the French's can. I always use French-cut green beans, add a (drained) can of sliced water chestnuts (coarsely chopped) and stir 3 ounces of the French fried onions into the casserole along with ALL of the cheddar cheese. Heating the ingredients in the microwave is really an unnecessary step. Bake in a flat casserole dish 30-35 minutes or until hot in the center. Then sprinkle the other 3 ounces of French fried onions over the top and bake 5 minutes more. We much prefer the cheese stirred INTO the casserole and NOT put on top. When doubling the recipe, using one can of water chestnuts works fine since a whole can is almost too much (but we like the crunch!) for a single recipe, depending on personal taste. If I'm trying to extend the number of servings for a double recipe then I generally use 2 cans of water chestnuts for that. A tried and true yummy favorite of many – thanks, Jan!

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