"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Green Bean Casserole Recipe

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This recipe for Cheesy Green Bean Casserole, by , is from The Cookbook Seasoned with Love. , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen King
Added: Sunday, November 30, 2008


1 (10 Ounce) can condensed cream of mushroom soup.
3 ounces Velveeta Cheese, cubed.
1 Tbsp. Real bacon bits.
1 (4 Ounce) can mushroom stems and pieces, drained.
2 (15 Ounce) cans cut green beans, drained.
1 (2.8 ounce) can French-fried onions.

Preheat oven to 325 degrees.
Heat the undiluted 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.
Pour the mixture into a casserole dish, and top with the fried onions leaving a 1 inch margin around the sides.
Bake for 25 to 30 minutes in the preheated oven until heated through and bubbly. Check near the end of the cooking time to make sure the onions aren't getting too brown.




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