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.