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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