This recipe is one I have saved to my Pinterest page for years but I spiced up my recipe this year and substituted Win Schuler's Cheese Spread in for the bagged shredded cheese and it was AWESOME! So much creamier :)
You can find all of their cheese spreads in the Dairy Section at your local grocery store.
Ingredients:
- 2 cans (10 1/2 ounces) of Cream of Mushroom Soup
- 1 cup milk
- 1/2 cup (Half a container) of Win Schuler's Sharp Cheddar Cheese Spread INSTEAD of shredded cheese
- 6 slices bacon, cooked and chopped (about 6 tablespoons)
- 1/4 teaspoon ground black pepper
- 8 cups cooked green beans or 4 cans (14.5 ounces each) Green Beans, drained
- 2 2/3 cups Fried Onions
Directions:
- Stir the soup, milk, cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender(for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining onions and bacon.
- Bake for 5 minutes or until the onions are golden brown. (I went for about 8 minutes)
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Check out my video tutorial and try it for yourself this Thanksgiving!