Ingredients
2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1-1/2 cups hot water
1/4 cup butter
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Preparation
Make It
HEAT oven to 350ºF.
COMBINE beans and soup in 2-qt. 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 min. or until heated through. Ziploc® Brand is a registered trademark of S.C. Johnson and Son, Inc. All rights reserved. Kraft Kitchens Tips Serving Suggestion Serve this variation of a classic side to go along with lean meat or poultry. Substitute Substitute 1 cup CHEEZ WHIZ Cheese Dip for the VELVEETA. Substitute Substitute large square Ziploc® VersaGlass Container* for the 2-qt. casserole. Cool any leftovers, then cover with lid and store in refrigerator up to 2 days. When ready to serve, reheat (uncovered) in the microwave in same container until heated through.
