Tony'S Decadent Green Bean Casserole - cooking recipe

Ingredients

7 (14 1/2 ounce) cans French style green beans (Drained and squeezed to get rid of all liquid)
2 (10 3/4 ounce) cans cream of celery soup
1 (8 ounce) container green onion dip
1 (2 7/8 ounce) can French's French fried onions
2 lbs Velveeta cheese, cubed
1 (6 ounce) can French's French fried onions
pepper (You decide the amount you like)

Preparation

Preheat oven to 375 degrees.
Drain green beans then using clean paper towel and squeeze green beans until they stop giving up water. This will pulverize them, but that's OK. Place in large mixing bowl.
Add both cans of Cream of Celery soup. The old recipe has always called for Cream of Mushroom, but the Cream of Celery actually provides a better taste. Trust me!
Now add the entire container of Green Onion Dip and the 2.8 ounce can of the French's French Fried Onions.
Mix all ingredients. The soups, Dip, and Velveeta have enough salt so no need to season. Most of the time I add lots black pepper because it's what my family likes, but this is truly optional.
Spread mixture in 9\"X13\" pan (foil, metal, or glass -- It's your choice).
Here's the fun part. Take the cubed Velveeta and start sinking it into the mixture. This is a lot of cheese so feel free to reduce the amount if you wish, but the cheesiness is what makes it stand out as a different type of Green Bean Casserole. You will basically have cheese sunk into the mixture all the way across and down the pan. When you are finished take a spatula and smooth the mixture over the top of all of the cheese cubes.
Cook uncovered in 375 degree oven for 30 minutes.
Remove from oven and spread the entire 6 ounce can of French's French Fried Onions over the top of the mixture. Return to oven and cook for 5 additional minutes.
When you serve this version -- People who love things like Hash Brown Casserole and Mac and Cheese will ask you to make it for every Thanksgiving, Potluck, or occasion.