Cheesy Green Bean Casserole

• 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(R), 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

1. Make It
2. HEAT oven to 350u0b0F.
3. COMBINE beans and soup in 2-qt. casserole; top with VELVEETA.
4. ADD water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture.
5. BAKE 35 to 40 min. or until heated through.
6. Ziploc(R) Brand is a registered trademark of S.C. Johnson and Son, Inc. All rights reserved.
7. Kraft Kitchens Tips
8. Serving Suggestion
9. Serve this variation of a classic side to go along with lean meat or poultry.
10. Substitute
11. Substitute 1 cup CHEEZ WHIZ Cheese Dip for the VELVEETA.
12. Substitute
13. Substitute large square Ziploc(R) 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.

green beans, condensed cream, velveetauae, water, butter, stove

Taken from www.epicurious.com/recipes/member/views/cheesy-green-bean-casserole-50152674 (may not work)