I hope you had the most incredible Thanksgiving ever! There’s something about Thanksgiving food that’s so much better the second (and third, maybe even fourth) time around. Nothing beats the Black Friday Melt, aka a grilled cheese with thinly sliced turkey, stuffing, and a layer of cranberry jelly. YUM. But if you’re hosting for College Game Day or an NFL game this Sunday, this Thanksgiving leftover queso is a total hit.
I got great feedback on my crockpot queso recipe on Instagram – after all, who doesn’t love ooey, gooey, cheesy goodness eaten from the comfort of your couch? You can use that recipe or reach for a premade can of queso for this recipe. After all, haven’t you spent enough time in the kitchen this week?
Queso Ingredients: combine all your ingredients and heat on low until everything is melty and smooth!
* 4 oz cream cheese
* 4 cups shredded white cheddar cheese
* 1 4.5 oz can of diced green chilies (do not drain)
* 1/2 tsp cumin
* 1/2 tsp garlic salt
* 1/2 cup milk
Spread half the queso (or half a jar of premade queso) in a 9×9 baking dish. Scoop in your leftover green bean casserole (you can find the recipe for my favorite green bean casserole in my cookbook – download it on Kindle to get your recipes ready to go on your phone all the time!) Pour the other half of the queso on top of the casserole. Sprinkle cheese and french fried onions on top and pop the dish in the oven at 350 degrees for 15 minutes.
For some extra crispy goodness, broil for three minutes before serving. Black bean tortilla chips are my favorite for this dish!
Check out this blog post for my three favorite appetizers to serve while we watch the Browns play!
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