....but it's from now on my tradition! This was the first thing to be gobbled up at my thanksgiving, and I had NO leftovers!
Ingredients
- 1 (10 ounce) can condensed cream of chicken soup (I hate mushroom)
- 3 ounces processed cheese (i.e. Velveeta®), cubed
- 1 tablespoon real bacon bits
- 2 (15 ounce) cans cut green beans, drained
- 1 (2.8 ounce) can French-fried onions
Directions:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat the undiluted cream of chicken soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, then stir in the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
- 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.
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