Dianne Hooper's Butterbean Casserole


2 lb frozen tiny baby butterbeans
1 can water chestnuts, finely chopped
4 strips of bacon, browned and crumbled
drippings from bacon
1 can mushroom soup/1 can butter bean broth
½ cup sour cream
Salt and pepper to taste
1 T finely chopped onion
Favorite topping ( French Fried Onions)


In large boiler, cover beans with water, add salt to taste and cook until tender. Drain, reserving about 10 oz of broth to mix with soup. Stir in all other ingredients except topping. (This can be prepared a day or two early and then refrigerated until ready to bake). Place in buttered casserole dish and bake at 400 degrees until completely heated and bubbly. Add topping and return to the oven for five additional minutes.
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