Here is a great side dish that would be perfect for Thanksgiving or Christmas or Potlucks. I got the recipe out of a Kraft food magazine and actually their website kraftfoods.com has super great, fast recipes. I also like that you can type in any ingredients you have on hand and they will come up with a recipe for you!
I halved this recipe so I wouldn't have too much left over and it was great!
Ingredients:
2 pkg. (16 oz. each) frozen French-Cut green beans, thawed, drained
1 can (10 ¾ oz.) condensed cream of mushroom soup
½ lb. (8 oz.) Velveeta cheese, cut into ½ inch cubes
1 ½ cups hot water
¼ cup (1/2 stick) butter
1 pkg. (6 oz.) Stove Top stuffing mix for chicken
I halved this recipe so I wouldn't have too much left over and it was great!
Ingredients:
2 pkg. (16 oz. each) frozen French-Cut green beans, thawed, drained
1 can (10 ¾ oz.) condensed cream of mushroom soup
½ lb. (8 oz.) Velveeta cheese, cut into ½ inch cubes
1 ½ cups hot water
¼ cup (1/2 stick) butter
1 pkg. (6 oz.) Stove Top stuffing mix for chicken
Bake it in the oven...
And enjoy!
Directions:
Heat oven to 350 degrees
Combine beans and soup in 2 qt. casserole, top with velveeta
Add water to butter in meduum bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture
Bake 35 to 40 minutes or until heated through.
Happy eating!
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