Rating: 3.5 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

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.

Recipe by Southern Living November 2010

Gallery

Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe Summary

total:
4 hrs 45 mins
Yield:
Makes 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker.

    Advertisement
  • 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.

Advertisement
Advertisement