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Jazzed-Up Green Bean Casserole Recipe

Jazzed-Up Green Bean Casserole Recipe photo by Taste of Home

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This is not your mama's green bean casserole, but she'll still be raving about it! After trying many variations, I decided to give this old standby extra kick. The crunchy texture, cheesy goodness and bacon make it a hit. —Scott Rugh, Portland, Oregon

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Jazzed-Up Green Bean Casserole Recipe

Prep: 20 min. Cook: 5-1/2 hours

Yield: 10 Servings

20 330 350

Ingredients

2 packages (16 ounces each) frozen cut green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 cup 2% milk
6 bacon strips, cooked and crumbled
1 teaspoon pepper
1/8 teaspoon paprika
4 ounces process cheese (Velveeta), cubed
1 can (2.8 ounces) French-fried onions

Directions

In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with onions. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 200 calories, 11 g fat (4 g saturated fat), 18 mg cholesterol, 862 mg sodium, 19 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Jazzed-Up Green Bean Casserole in Simple & Delicious October/November 2011, p52

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Jazzed-Up Green Bean Casserole

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Reviewed on Nov. 28, 2012 by jenrsnyder

While I liked the idea of the crock pot, I had some trouble with soupiness and the cheese. I had to thicken mine by removing the lid of the slow cooker during the last half hour of cooking....which I then had an issue with the cheese not melting correctly. I won't blame the recipe...just some of the mechanics of it. I thought it tasted really nice though...and I omitted the water chestnuts (not a fan) and added more bacon and onions as well. Very tastey and made great left overs!!

Reviewed on Nov. 27, 2012 by DaisysMom129

I made this recipe for Thanksgiving and my family really loved it. I did make a few changes. I cut the water chestnuts into strips to make it easier to pick up with the beans. I also added 3 extra strips of bacon cuz we all love bacon. I added soy sauce for more flavor and I bought the bigger can of onions and crumbled 2 or 3 handfulls into the beans when I added the cheese. I cooked it for 6 hours. The beans came out nice and tender. There wasn't any left. I'm gonna make it for Chrstmas Eve too.

Reviewed on Nov. 25, 2012 by starr186

I made this for the first time.. quick and easy. the only thing i found it to somewhat soupy so next time ill just cut back on the milk...will be making this again

Reviewed on Nov. 05, 2012 by snibbor

I made this for Thanksgiving last year, and everyone really liked it. I will be making it againg this year. It was so nice to put it in the slow cooker and forget about it!

Reviewed on Oct. 25, 2012 by sue.white

Definitely, Voodoo Witch....you must have put a hex it! It was wonderful. I used can green beans, though