While the butter is melting, cut the Velveeta into cubes. Place medium sauce pan on burner and turn to low heat to melt all three sticks of butter. Pour half of the recipe into each casserole pan. Season well with the salt, pepper, garlic. Mix in all the green beans to the soup and sour cream mix. Drain all four cans of green beans and discard liquid. In large bowl, combine Cream of Mushroom soup, Cream of Celery soup, and both tubs of sour cream. Salt, pepper, garlic - shake, shake, shake to season well. However, the two casseroles actually look the same before breaking into due to the crushed Ritz cracker and butter topping, and I wanted to have a visual for you! The photo was mine but enhanced by LC with my name on the side.)Ĥ large cans (~29 ounces) of green beans, drainedġ Family Size can of Campbell's Cream of MushroomĢ (16 ounce) tubs of Sour Cream (Use brand name sour cream to ensure good taste.) (Disclaimer: The photo above is actually a photo of my recipe for Auntie Lynda's Comfort Chicken Casserole that I sent to Lollychops earlier this year. I wanted to share some of our favorite Thanksgiving/Christmas recipes with you this month, and now we are nigh on the big day! I'm working today (yay!) and have to log in soon, so this is a quickie! I hope you enjoy the recipe it is SOOOO GOOOODDDD! It's not your grandmamma's green bean casserole, that's for sure!
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