Slow Cooker Green Bean Casserole
By sheilaolim
Go beyond the standard “recipe on the can” casserole by adding Alfredo sauce instead of cream of mushroom soup, water chestnusts, Parmesan cheese and toasted pecans.
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 (16-oz.) packages frozen French-cut green beans, thawed
- 1 (10-oz.) container refrigerated Alfredo sauce
- 1 (8-oz.) can diced water chestnuts, drained
- 1 (6-oz.) jar sliced mushrooms, drained
- 1 cup (4 oz.) shredded Parmesan cheese
- 1/2 teaspoon freshly ground pepper
- 1 (6-oz.) can French fried onions, divided
- 1/2 cup chopped pecans
Details
Servings 10
Preparation
Step 1
1. Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker.
2. Cover and cook onLOW4 1/2 hours or until bubbly.
3. Heat pecans and remaining half of French fried onions in a small nonstick skillet over medium-low heat, stirring often, 1 to 2 minutes or until toasted and fragrant; sprinkle over casserole just before serving.
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