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Ingredients
- 1 can cream of celery soup
- 1/4 cup Chablis or white wine
- 1 5 oz. can sliced water chestnuts, drained
- 2 cans (1 lb. size) green beans, drained
- 1/4 cup cheddar cheese
Preparation
Step 1
Blend soup with wine.
Drain and dice water chestnuts and stir into soup mixture.
In well-greased, 1-quart casserole, spoon alternating layers of soup mixture and beans, beginning and ending with soup.
Sprinkle with cheese and dust with paprika.
Bake for 25 minutes at 350 degrees.
Serves 6 — 8. (I usually
double this recipe for a party).
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