JAZZED-UP GREEN BEAN CASSEROLE

2 pkg (16-oz each) frozen cut green beans, thawed

2 cans (10 3/4-oz each) condensed cream of mushroom soup, undiluted*

1 can (8-oz) sliced water chestnuts, drained

1 cup 2% milk

6 bacon stirps, cooked and crumbled

1 tsp black pepper

1/8 tsp paprika

4-oz cubed Velveeta cheese

1 can (2.8-oz) french-fried onions

In a 4-quart slow cooker, combine green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low 5 to 6 hours or until beans are tender; stir in cheese. Cover and cook 30 minutes longer or until cheese melts. Sprinkle with the onions.

Yield: 10 servings

* May substitute cream of chicken or cream of celery soup, if desired.

recipe & photo TOH 2026