JAZZED-UP GREEN BEAN CASSEROLE
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
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1 cup low-fat milk
6 slices bacon, cooked and crumbled
1 teaspoon pepper
1/8 teaspoon paprika
4 ounces process cheese (Velveeta), cubed
1 can (2.8 ounces) French-fried onions
In a 4-quart 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.