A bamboo toothpick is threaded with red and green grapes, prosciutto, and cantaloupe to create a vibrant and delectable appetizer!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 4 slices bacon
- 2 (15 ounce) cans green beans, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) can water chestnuts, drained and chopped
- ¾ cup milk
- ground black pepper to taste
- 1 ⅓ cups French-fried onions
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Mix green beans, condensed soup, water chestnuts, crumbled bacon, milk, and black pepper together in a 1 1/2-quart casserole dish.
- Bake in the preheated oven until heated through, about 30 minutes.
- Stir casserole and top with French fried onions. Bake until onions are golden brown, about 5 minutes more.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 1322 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
The bacon is something new the rest of it I’ve been making with my mother since I was a kid at Thanksgiving. The water chestnuts is common for me and I absolutely love this recipe! The bacon was a nice extra!
Made recipe as suggested and no one liked the water chest nuts (sorry), but they ate it up. Next time added 1/2 can French fried onion ring to mix and added thick slices of Velveeta chees on top. When baked, added the rest of the can as directed on top. For a kick, tried con casa salsa and added dollops on top instead of Velveeta. Yum
This is THE green bean casserole that I enjoy best. The water chestnuts and bacon make all the difference as compared to all the recipes without them. Making it tomorrow again for Thxgiving. Thanks for a great recipe!
This was the best green bean casserole. Loved the crunch of the water chestnuts.
Added a little shredded cheddar with the onions, turned out excellent!
You had me at bacon 🙂 I left out the water chestnuts because I didn’t have any on hand. Other than that, yum!
I have been making this recipe for years only with more bacon and frozen petite green beans. It is always a hit.
Pretty darn great! The bacon flavor overwhelmed the the green bean flavor, which my mom disliked, my dad loved, and I was neutal about. I used one bag of frozen french cut green beans, Campbells cream of mushroom with garlic, and added, I dunno, maybe like a teaspoon of onion powder.
Didn’t have bacon so omitted and still tasted great. The water chestnuts added a good crunch to the usual dish!
This was okay, but didn’t quite make the cut for Christmas dinner. Only about half of them got eaten.
I made the original recipe, but revised it a bit when I doubled it for Thanksgiving. Doubled everything, but limited the milk to 1 cup, only used the 1 8oz can of water chestnuts, and just enough of the French fried onions to scatter over the top. Also reserved a few bacon bits to sprinkle over the top. Cutting back on the proportion of milk made it a bit thicker. It was a hit!
This is awesome,but I added a can of cream of celery,used canned milk,and bacon bits.Also,used 1/2 canned and 1/2 fresh green beans and doubled water chestnuts and fried onions.Everyone raved over it!!
My only wish is that I had made more!
10 stars! Today I left the recipe out for my husband to make while I worked. He states the only changes he made was to add more bacon (6 strips) and used SMOKY MAPLE bacon. He used fresh cut (or whole cut green beans – not French style). Was awesome!!!!!!! a new favorite!
awesome recipe! I did use 2 cans regular cut green beans and one of french cut for it and added a Tbs of ranch dressing powder. Always a family favorite!
So much better than the same ol’ traditional recipe. I used real bacon bits instead of slices of bacon, just to make it a little easier (it was Thanksgiving after all). I will be making this again next year…if not sooner 🙂
I made this for Easter dinner. Everyone loved the crunch of the waterchestnuts and the flavor of the bacon with the green beans. This recipe is so much better than the traditional green bean casserole I used to make. Here are the changes I made: a little less milk, used a 5 ounce can of waterchestnuts, added plenty of french fried onions and bacon on the inside and on top of the casserole. Thanks for the easy and tasty recipe!
I used maple bacon and the taste was phenomenal. The trick is to get the bacon SUPER crispy.
This came out just like my Mom’s used to be, when I was growing up. She always used water chestnuts and bacon and that’s what makes this casserole stand out! It was just perfect on Thanksgiving with a turkey breast made in the crock pot, cornbread stuffing and garlic mashed potatoes. What a great recipe!
My family never liked the traditional green bean casserole. They have “texture” issues and the traditional recipe was too mushy for them. This casserole has LOTS of flavor with the bacon and the water chestnuts (I used sliced and mixed them in)added the texture that made this a hit with them!
Awesome! This is my families new favorite! Thanks