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
How to Make It
Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker.
Cover and cook on LOW 4 1/2 hours or until bubbly.
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.
I really like the traditional Campbell's Soup recipe for green bean casserole, but didn't want to sacrifice the oven space while I was cooking the turkey. I thought this recipe was the perfect solution for that.
My guests seemed to like the casserole okay, but I found it kind of runny and I didn't like the consistency of the casserole or the beans.
I used the frozen beans and eventhough I drained them,the casserole was watery and very bland with no taste.Maybe using canned would haave been better but I am not sure what I would do to add more zip to this casserole.I am going with another recipie next year.
Used canned beans (instead of frozen) and Alfredo sauce off the shelf (instead of refrigerated) - this has to be one of the BEST and EASIEST recipes I have ever made! Everyone I served it to has asked for the recipe. On a scale of 1-5...I would give it a 10!
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