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Ingredients Jump to Instructions ↓

  1. 2 (15-ounce) cans French style green beans, drained

  2. 1 (8-ounce) can water chestnuts, sliced and drained

  3. 1 (15-ounce) can bean sprouts, drained

  4. 1 (8-ounce) can mushroom stems and pieces, drained

  5. 1/2 cup green onions, sliced

  6. 2 (10-ounce) cans condensed cream of celery soup

  7. 1 1/2 cups crushed potato chips

  8. 2 to 4 tablespoons light soy sauce

Instructions Jump to Ingredients ↑

  1. Layer drained beans, water chestnuts, and bean sprouts in 2 1/2 quart lightly greased casserole dish. Combine soup, mushroom pieces, onions and soy sauce with 3/4 cup of crushed potato chips. Pour over vegetables. Bake at 350°F (175°C) for 25 minutes. Remove from oven and top with remaining crushed potato chips. Bake 20 minutes longer.

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