Classic green bean casserole gets a modern update with the addition of goat cheese, bacon and cranberries.
Servings and Ingredients
|1 (10.5 oz) can cream of mushroom soup|
|¾ c. Hy-Vee skim milk|
|¼ tsp. Hy-Vee black pepper|
|1/3 to 1/2 c. Hy-Vee dried cranberries|
|4 oz. goat cheese, divided|
|4 c. cooked green beans, or 2 (14.5 oz each) cans Hy-Vee green beans, drained|
|4 slice(s) Hy-Vee bacon, cooked and crumbled|
Things To Grab
- Large bowl
- 1-1/2-quart baking dish
- Preheat oven to 350 degrees.
In a large bowl, combine soup, milk, pepper, cranberries and 2 ounces goat cheese. Stir in green beans and transfer to a 1-1/2-quart baking dish.
Bake for 30 minutes. Stir. Top with remaining 2 ounces goat cheese. Bake 5 minutes more or until cheese melts. Top with bacon crumbles before serving.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 30mg
- Sodium: 800mg
- Total Carbohydrates: 24g
- Protein: 13g