String Bean and Artichoke Casserole

Lynn B. Duncan

  • 1 can string beans
  • 1 jar artichoke hearts in oil
  • 1 can mushroom soup
  • Ritz crackers

Drain beans and add 1/2 the liquid to the soup. Drain artichokes and add oil to the soup. Tear the artichokes and layer beans and artichokes in casserole. Pour soup over layers and bake at 350° for 40 minutes. Remove from oven and cover with Ritz crackers. Return to oven to brown.

Serves 8.





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