Green Bean Casserole Recipe

• 6 to 8 slices bacon
• 1 cup chopped onion
• 3 cans French-style green beans, drained
• 2 cans condensed cream of mushroom soup (10 3/4 ounces each)
• salt and pepper, to taste
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 can (2.8 ounces) fried onion rings, crumbled

Cook bacon in a large skillet until crisp; remove, crumble, and set aside.

Drain off excess bacon drippings, leaving 1 to 2 tablespoons in the skillet. Sauté onions in bacon drippings until tender; drain. Combine onion, beans, and mushroom soup; blend well. Add salt and pepper to taste.

Spoon half of the green bean mixture into a greased 12x8x2-inch baking dish. Arrange water chestnuts over the layer; sprinkle half of crumbled bacon over the water chestnuts. Top with remaining bean mixture. Cover and bake at 350° for 30 minutes. Uncover.

Combine onion rings with remaining bacon and water chestnuts. Arrange over the top of the casserole.
Return green bean casserole to oven and bake for 8 minutes longer.