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

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 cubed Velveeta
1 can (2.8 ounces) french-fried onions

Directions

In a 4-qt. slow cooker, combine 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 30 minutes longer 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.

Recipe Creator