Green Bean Casserole

Ok, so I know that most people do not eat green bean casserole year round.  I know that I for one think of Thanksgiving and Christmas when I hear green bean casserole.  But this year, I’m making one for Easter!  It’s just that good, and I don’t think that I could possibly wait until November to have it again.
This recipe came from my niece, Amanda. {she has a blog too, just click her name to check it out!}  We were at my brothers house a couple of Thanksgivings ago and I tried this and fell in love.  Seriously.
I am not a cream of mushroom, green bean casserole type of person.  As a matter of fact I do not like cream of mushroom soup at all and as far as green beans go, I only want them fresh!  And they have to be crispy.  But this recipe, it’s different.  Trust me.  You gotta give it a try! You will thank me Amanda for it.  I know I do, every time I have it.

What do you need?

• 2 cans french cut green beans
• 2 cans cream of mushroom soup
• 1 16oz sour cream
• 2 bags shredded cheddar {the big bags}
• 2 cans french onions
• 1 cup mayonnaise
• 1 can water chestnuts {diced}
• salt and pepper to taste

What do you do?

1. Mix all ingredients together except for one bag cheese and 1 and 1/2 cans of onions. 
2. Bake at 350 degrees for 30 to 45 minutes.
3. Remove from oven and top with the rest of the onions and cheese.  Return to oven and bake until cheese is melted and bubbly.