Aunt Lois Vegetable Casserole




  • 2 (1-lb) cans green beans, drained
  • 2 (15-ounce) cans green or white asparagus, drained
  • 2 (14-ounce) cans artichoke hearts packed in water, drained
  • 1 (2-ounce) can sliced pimiento, drained
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1/2 lb bacon, chopped and fried crisp
  • 6 Tbsp butter, melted
  • 1 Tbsp fresh lemon juice
  • Salt, black pepper and Cajun Chef Cayenne Pepper to taste
  • 2 (8-ounce) cans sliced water chestnuts, drained 


Preheat the oven to 350° F. Gently toss all of the ingredients, except for the water chestnuts, in a large mixing bowl. Pour into a large baking dish or pan. Top with the water chestnuts and bake for 30 minutes, or until warmed through. Serve warm. Serves 12.

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