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Cheesy Green Bean Casserole

Cheesy Green Bean Casserole recipe
photo by:kraft
The green bean casserole just upped the ante. You'll like this stuffing-and-cheese-studded version so much, you'll invent holidays as an excuse to make it.
10 min
50 min
14 servings, 1/2 cup each
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Made this a couple different times. What works for me is I use cut canned green beans. Mix the velvetta with a little milk in a pan-heat then add to the beans with the soup. I never have much left and always get raves.
Very easy and the family loved this different on green bean casserole.
This is now a standard part of our thanksgiving meal. We made a small change and have added a layer of sliced portabella mushrooms between the green bean and cheese layers.
REALLY good & super easy to make. Definitely a delicious twist on the traditional green bean casseroll.
This didn't turn out very good. I was disappointed that it didn't come together very well at all. I may try again with some variations but for now, it's a no for the remake list.
Very bland - There was hardly any taste to it, and the consistency was not at all appealing. Even my vegetarian friends were not thrilled with it, and they are generally easy to please (so long as the dish is meat-free).
Made this for Christmas dinner and my family loved it. The stuffing wasn't crunchy like I thouht it would be but it was good enough. It was easy and will definitely make it again.
I loved this recipe.. I did add the crunchy onions on top with the stuffing and everyone loved it. Now this is the only way anyone wants to eat green bean casserole!
I was excited to make this dish for Thanksgiving because I am not a fan of the traditional greenbean caserole. This did not make an impact with me or the guests. I had nearly a whole dish left. It ended up being a mushy mess.
I love, love this one! My family does too, and look forward to it every year. The key ingredient for their happy tummies is the cheese. Plus, with the addition of the crunchy top, it is the perfect blend of delicious.
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