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
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 to 6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with onions.
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
YIELD: 10 servings.
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. —
3/4 cup: 200 calories, 11g fat (4g saturated fat), 18mg cholesterol, 862mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 7g protein.