This is the best green bean casserole I have ever had and it makes a lot! My Amy got it from her boyfriend's grandmother, Claudette Leblanc from Louisiana. Her secret ingredient is water chestnuts, it gives the casserole a crunch. Amy baked this in a 13" x 9" pan and it was full, a slightly larger pan would probably be better. She adds frozen onion, bell pepper and celery (seasoning mix).
Claudette Leblanc's Green Bean Casserole
3 - 28oz cans of drained French style Green Beans
2 - 6oz cans of french fried onions
1 - 8oz can of water chestnuts (sliced)
2 - 10.5 oz cans of cream of mushroom soup
6 slices of bacon (chopped)
12 oz bag of Pictsweet Seasoning Blend
2 cups Shredded Cheddar Cheese
Cook bacon till browned, remove, reserve 1 or 2 tablespoons
of bacon fat add 3/4 of the bag of seasoning blend till heated through. Add green beans, soup, water chestnuts, black pepper and a little "Slap Ya Mama or Tony Chachere's", but no salt, mix well. In a greased baking pan layer half of the green bean mixture, onion rings and cheese, repeat the layers. Bake at 350 degrees fro about 25 minutes or until bubbly in the middle.