Chinese Bean Casserole
Submitted by mimma
A retro potluck casserole made with canned green beans, cream of celery soup, chow mein vegetables, and chopped almonds, topped with crunchy French fried onions. Comfort food ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minIf you grew up going to church suppers or neighborhood potlucks in the Midwest, this casserole probably looks familiar.
It’s the kind of recipe that lives on index cards in kitchen drawers, gets passed around at family reunions, and somehow always comes home with an empty dish.
French-style green beans and chow mein vegetables get folded into cream of celery soup with chopped almonds, then baked under a blanket of crispy French fried onions until bubbly and golden.
It’s not fancy. It’s not trying to be. It’s just good.
Kitchen Tips
- Drain the green beans and chow mein vegetables thoroughly. Excess liquid makes the casserole watery instead of creamy.
- Save half the French fried onions for the last 10 minutes of baking. Adding them at the end keeps them crunchy instead of soggy.
- This doubles easily for a crowd. Use a 9×13 pan and add about 10 extra minutes to the covered baking time.
Ingredients
Directions
Drain the green beans and chow mein vegetables.
Mix all ingredients into casserole dish and cover, saving some French fried onions, then bake at 350℉ (180℃) F for 20 minutes.
Remove cover, add onions and bake 10 minutes more.
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