You’ll adore this if you enjoy hearty casseroles! A creamy cheese sauce with a tangy flavor is cooked with green beans.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 ounces processed cheese food, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (15 ounce) cans green beans, drained
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (2.8 ounce) can French-fried onions
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. Heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. Season with salt, pepper, and Cajun seasoning. Stir in the green beans. Pour into a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
- Bake for about 20 minutes in the preheated oven, or until the top is crispy.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 1615 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for Thanksgiving and forgot to take a pick! But I was told, by my Son… “DO NOT WAIT till Thanksgiving to make it again!” Turned our PERFECT!
I added 1/2 lb bacon, little to rich, still good though.
Only change I would make is to leave off teaspoon of salt. I assume with the teaspoon of cajun seasoning it was too much salt for me. I will make it again because I think with just cream of mushroom soup it always takes too bland. This had a great flavor.
I’ve been making this for the last 6 years. It’s always the first dish to disappear:).
nice change from the original. I followed recipe using fresh green beans that I steamed ahead of time. I think I will add a little milk next time, as the sauce was a little thick.
This is my favorite green bean dish to make for all my family gatherings and special occasions! Every one loves it, and there’s never left overs!
Wow! Did this twist on an old family favorite really go over well this year. I doubled the recipe and because I wanted it to be vegetarian I used cream of celery soup. I also chopped the fried onions and stirred them into the mix instead of putting over top to avoid the soggy factor since I was making this ahead and traveling with it. Only thing I will do differently next time is to omit the additional salt.
Good recipe–although next time I am going to leave out the salt.
I really enjoyed this and made it at thanksgiving. It is a bit spicy though, and my husband said spicy doesn’t belong at thanksgiving! lol. I found it a refreshing change from the same old boring green been casserole.
Big hit with everyone!
My son loved it was a tad spicey for me might go lighter in the seasoning next time,, but other then that great
Did this in the crockpot two Thanksgiving’s ago, because my Aunt doesn’t have a stove 🙂 Worked very well! It was a big hit, and so now I am responsible for the green beans!
I absolutely loved this! I love cream of chicken and anything cheese. The first few times I made this it was gone so fast I had to increase the beans. I used the french cut green beans and omit the cajun. I haven’t been brave enough to try it with the cajun yet. This is a keeper!
I just got done eating it and the taste was very good! I changed things a little as I was trying to find a recipe to add cubed turkey meat to, and I had all of the other ingredients for. So, I added 2 cups of the cubed turkey when I stirred it all together. I did not add the additional salt as per recipe and it was just fine without. It was too runny for my liking, so next time I will add a cup of cooked rice or another can of beans. Good recipe!
My husband LOVES Velveeta so this looked like a promising recipe. I used a can of cream of celery soup to make the recipe vegetarian. I also didn’t have enough fresh green beans so I used half fresh and half canned. I prefer the fresh green beans for next time. Turned out great, but this is probably the richest green bean casserole I’ve made.
This was very good thanks. I would like to try it again with fresh green beans. I was short one can of the french fried onions and used cream of mushroom soup as I don’t eat meat.
Great recipe! Everyone liked it on Thanksgiving. In my opinion, way better than the cream of mushroom usual. I used fresh green beans, omitted salt, and used less cajun seasoning for the kids. Turned out great. Thanks!
This recipe as written is VERY salty. We couldn’t eat it.
We love this recipe!!! It has replaced our “traditional” green bean casserole recipes. I left out the salt and used the Velveeta queso blanco cheese for additional “kick”. Also added just a touch of milk because I thought it a little thick. It tasted great and shared the recipe with many friends as they loved it too. It is now our green bean casserole “go to” recipe for all special occasions!!!
I tried this recipe for family who do not like mushroom soup. Then instead of processed cheese I added cream cheese and about a cup and a half of shredded cheddar. I used frozen fine French green beans. There was not a drizzle of sauce, nor a bean nor an onion left in the pan. Very good!
This recipe was wonderful, easy, and very fast! The only thing I would do for next time is to add a little less salt. I think a whole teaspoon is a lot with the cajun seasoning. Next time I will add only 1/4 teaspoon.