Description
A convenient, hands-off side dish perfect for holiday gatherings. This slow-simmered casserole creates a rich, creamy mushroom sauce that coats tender green beans, ensuring consistent flavor and texture. By utilizing your slow cooker, you free up precious oven space for your main course while serving a classic, comforting dish that guests will love. Finished with a crunchy layer of fried onions, this recipe is a reliable holiday staple.
Ingredients
2 lbs fresh green beans, trimmed and cut into 2-inch pieces
2 cans (10.5 oz each) roasted garlic cream soup
6 oz crispy fried onions, divided
1 tbsp soy sauce
1/2 tsp freshly ground black pepper
1/2 cup whole milk
Instructions
Trim and wash the fresh green beans, patting them dry.
Grease the slow cooker insert with non-stick cooking spray.
In a large bowl, whisk together the cream of mushroom soup (or roasted garlic substitute), milk, soy sauce, and black pepper until smooth.
Add the green beans to the slow cooker insert.
Pour the prepared sauce over the green beans and stir well to ensure even coating.
Cover and cook on low for 3 hours, or until beans reach desired tenderness.
Stir in half of the crispy fried onions during the last 15 minutes of cooking.
Top the casserole with the remaining fried onions just before serving for the best crunch.
Notes
If using frozen beans, make sure they are thawed and well-drained to avoid excess water in the dish. For a gluten-free option, ensure your soy sauce and soup are certified gluten-free.
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg