Green Bean Casserole with Crispy Pork Rinds

Side dishes are an important part of the holiday table spread, and no Southern gathering is complete without green bean casserole. Our version has the creaminess you come to expect from the classic recipe, with added flavors from The Old Mill pantry. The pork rinds and smoky bacon olive oil make this recipe special — and low carb for those watching their intake

Yield: 10 Servings

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GREEN BEAN CASSEROLE WITH CRISPY PORK RINDS

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 4 (10 oz) packages frozen cut green beans, thawed
• 2 (10.5 oz) cans cream of mushroom soup
• 1 (8 oz) can diced water chestnuts, drained
• 1 Tbsp. The Old Mill Garlic Asiago Dip Mix
• 3 Tbsp. The Old Mill Peppered Bacon Olive Oil
• 4 oz crushed The Old Mill Original Fried Pork Rinds (about 2 cups crushed)

Instructions

1. Preheat oven to 350F.
2. Drain green beans in a colander and press with a spoon to squeeze out as much liquid as possible.
3. Stir together cream of mushroom soup, water chestnuts, garlic asiago dip mix, and drained green beans in a large bowl. Season to taste with salt and pepper.
4. Grease a 9 x 13 casserole dish with 1 tablespoon of the olive oil. Pour green bean mixture into dish. Bake, uncovered, 20 minutes.
5. Combine crushed pork rinds with 2 tablespoons olive oil. Sprinkle pork rinds evenly over the top of the casserole and bake 15 minutes longer or until bubbly.

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