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

Jazzed-Up Green Bean Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES: 10 servings


  • 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

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.


  1. 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.
Originally published as Jazzed-Up Green Bean Casserole in Simple & Delicious October/November 2011, p52

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.

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Reviewed Apr. 15, 2015

"Way too much liquid. I tried to make this recipe several times with minor changes, and no matter what, it came out too soupy. Will not make this again."

Reviewed Nov. 30, 2014

"Great recipe! I give it only 4 stars because I realized, after making this in the crockpot, that this combination of ingredients doesn't mix and set properly when cooked this way. It just tasted unfinished and like something was missing. I baked leftovers and they are scrumptious!!! Will make this again and again, just will make sure I bake as a casserole rather than in the crockpot."

Reviewed Nov. 28, 2014

"Nice and easy way to make green bean casserole. The crock pot tends to make things a bit soupy so I reduced the amount of milk. I eliminated the water chestnuts because my family does not care for them. This is a great holiday side that will free up space in your oven."

Reviewed Nov. 28, 2012

"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 Nov. 27, 2012

"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."

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