Friday, November 28, 2008

Never Enough Green Bean Casserole

By Vera

5 (10 oz.) cans condensed cream of mushroom soup
15 oz. shredded cheese
1/4 cup real bacon bits
5 (4 oz.) cans mushroom stems and pieces, drained
10 (15 oz) cans cut green beans, drained
2 (2.8 oz) cans French-fried onions

Preheat oven to 325 degrees.

Heat cream of mushroom soup in a saucepan over medium heat. Stir in the cheese and bacon and continue stirring until completely melted. Remove from heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish and top with the fried onions.

Bake for 25-30 minutes until heated through and bubbly.

Serves 30

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