BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 16 2010

Crunchy Green Bean Casserole Recipe

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2 cans (about 16 ounces each) French-cut green beans, drained
2 cans (10 1/2 ounces each) condensed cream of mushroom soup
1 cup chopped celery
1/2 cup chopped green bell pepper
1 cup chopped onion
Topping: 1 cup crushed potato chips
18 pimiento stuffed olives, sliced

Preheat oven to 325. Lightly mix green beans, soup, peppers, celery and onions in large greased casserole dish. Sprinkle with potato chips and olives, bake for 35 minutes.