We don't think a holiday meal is complete without green bean casserole on the table. This recipe adds Velveeta to the cream of mushroom soup with adds nice flavor and creaminess. There's just enough bacon and mushrooms in every bite. This bakes to bubbly perfection with a nice golden top. We made this in a 9x13 dish, but think a 2 quart would work better. This is for a small gathering but can easily be doubled. Some of the green bean casseroles I have made over the years have been just plain boring! I have tried many different ones, adding this 'n that, trying to jazz it up or add something to make it a little different from the rest. So far, this is my favorite and we have been having this for holiday dinners for several years. I have had compliments and been asked for the recipe when bringing it to potluck dinners. I usually double the recipe for larger groups.
Ingredients :
- 1 can(s) cream of mushroom soup (10 oz)
- 3 ounce(s) Mexican Velveeta, cubed
- 4 slice(s) bacon, diced and cooked
- 1 can(s) sliced mushrooms (4 oz)
- 2 can(s) cut green beans (15 oz.)
- 1 can(s) French fried onions (2.8 oz)
Intructions :
- Preheat the oven to 325 degrees F (165 degrees C). Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Add cheese and stir until melted
- Add bacon and mushrooms
- Remove from the heat. Stir in the green beans until evenly coated
- Pour the mixture into a casserole dish and top with the fried onions. Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.
Rated 5/5 based on 80 Reviews
Keyword : recipe-American-Vegetables-Bake