Cheesy Green Bean Casserole With Stuffing Topper
A twist on an old favorite — because the holidays are always better with more cheese.
- 2 packages (16 ounces each) frozen French-cut green beans, thawed, drained
- 1 can (10¾ ounces) condensed cream of mushroom soup
- ½ pound (8 ounces) Velveeta, cut into ½-inch cubes
- 1½ cups hot water
- ¼ cup butter
- 1 package (6 ounces) Stove Top stuffing mix for chicken
Heat oven to 350 degrees. Combine beans and soup in a 2-quart casserole; top with Velveeta.
Add water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture. Bake 35 to 40 minutes or until heated through.