This is super yummy and it is a different taste than the traditional green bean casserole. I got this recipe from a kraft magazine.
2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup - I use cream of chicken
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
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.