2 (10 ounce) cans cream of mushroom soup or 2 (10 ounce) cans
diced vidalia onion, onions saute'ed
water chestnut, sliced
1 cup Miracle Whip or 1 cup
shredded swiss cheese
shredded mozzarella cheese
salt & pepper
Preheat oven to 350é.
Spray a 9x13-inch casserole dish with a nonstick cooking spray.
In a large bowl combined soups (do not dilute), sour cream, Miracle Whip, melted butter, shredded cheeses and the spices.
Add green beans, onions, mushrooms & water chestnuts.
Mix until everything is combined.
Pour mixture into the prepared dish.
Top the casserole with the bread crumbs and the Parmesean Reggiano cheese.
Bake casserole for 30 minutes or until hot and bubbly, depending on your oven.
For a "Kick it up a Notch" version, add Emeralds Bamm Seasoning, around 1 tablespoons, or add shredded Pepper Jack cheese instead of the Swiss or Mozzarella. I even add a can of Rotel diced Tomatoes sometimes.
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French Style Green Bean Casserole for a Large Number of Guest (cont.)