- 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
- 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.
Reviews forJazzed-Up Green Bean Casserole
"I loved the flavor of this dish. I think next time I will omit the milk. It was a little too soupy for my liking. Only thing I changed was I added a little diced onion to bacon at the end of cooking time. Will make again.Was a nice change from your typical "Green Bean casserole" that we usually have at Thanksgiving."
"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."
"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."
"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!!"
"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."
"Definitely, Voodoo Witch....you must have put a hex it! It was wonderful. I used can green beans, though"
"The flavor was okay and I liked the addition of the water chestnuts but what a soupy mess! There was way too much liquid."