Go beyond the standard “recipe on the can” casserole by adding Alfredo sauce instead of cream of mushroom soup, water chestnuts, Parmesan cheese and toasted pecans.
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 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.
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.
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!