Never Enough Green Bean Casserole
Description
This green bean casserole with Velveeta is NOT your usual plain green bean casserole. This recipe started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
Ingredients
•
1 (10 1/2 ounce) can condensed cream of mushroom soup
•
3 ounces processed cheese (i.e. Velveeta®), cubed
•
1 tablespoon real bacon bits
•
1 (4 ounce) can mushroom stems and pieces, drained
•
2 (15 ounce) cans cut green beans, drained
•
1 (2 4/5 ounce) can French-fried onions
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Heat condensed soup in a saucepan over medium heat. Stir in processed cheese and bacon bits; continue stirring until completely melted. Remove from heat; stir in mushrooms and green beans until evenly coated.
3
Pour mixture into a casserole dish; top with fried onions, leaving a 1-inch border along the sides.
4
Bake in the preheated oven until heated through and bubbly, 25 to 30 minutes. Check near the end of cooking to ensure onions aren't getting too brown.