French Quarter Green Beans
Creamy Southern-style green bean casserole with cream cheese, mushroom soup, water chestnuts and garlic, topped with slivered almonds and cheddar cheese.
Ingredients
- 27 oz frozen French-style green beans (three 9-oz packages)
- 3 tbsp butter or margarine
- 10 0.8 oz cream of mushroom soup, undiluted
- 3 oz cream cheese, softened
- 1 tsp dried onion flakes
- 8 oz canned sliced water chestnuts, drained
- 0.3 tsp garlic salt
- 0.3 tsp ground black pepper
- 1 0.5 cup shredded cheddar cheese
- 2 0.5 oz slivered almonds
- 0 paprika for topping
Instructions
- 1
Cook green beans according to package directions; drain.
- 2
Melt butter in a Dutch oven; add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth.
- 3
Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper and shredded cheddar cheese.
- 4
Spoon into a lightly greased 1¾-quart casserole. Top with almonds; sprinkle with paprika.
- 5
Bake uncovered at 375°F for 45 minutes.
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