Taste of Home
Jazzed-Up Green Bean Casserole
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
YIELD: 10 servings.
After trying many variations of this old standby, I decided to give it a little kick. The crunchy texture from the veggies combines with bacon and melt-in-your-mouth cheese to make this dish a hit at any holiday get-together. —Stephan-Scott Rugh, Portland, Oregon
Ingredients
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2 packages (16 ounces each) frozen cut green beans, thawed
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1 can (8 ounces) sliced water chestnuts, drained
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1 cup 2% milk
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6 bacon strips, cooked and crumbled
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1 teaspoon pepper
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1/8 teaspoon paprika
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4 ounces cubed Velveeta
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1 can (2.8 ounces) french-fried onions
Directions
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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.
Nutrition Facts
3/4 cup: 200 calories, 11g fat (4g saturated fat), 18mg cholesterol, 862mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 7g protein.
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