Name: Jazzed-Up Green Bean Casserole
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 10 servings
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

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

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Jazzed-Up Green Bean Casserole

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Yield: 10 servings

Prep: 20 min

Cook: 5 hours 30 min

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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

Text Ingredients

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.

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