Ingredients
Instructions
- Combine water, beans and salt. Bring to a quick boil.
- Reduce heat until it has thawed and slightly crisp. **About 4 minutes** Drain them.
- In a 2 quart casserole dish, layer the beans and chestnuts.
- Next, mix the milk and soup into a separate bowl. Add pepper.
- Pour this over the beans and chestnuts. Bake at 350* for 25 minutes.
- Remove from oven and top with the onion rings and bake again until they are a golden brown.