Jazzed-Up Green Bean Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. 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:
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.
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