Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total Time
4 Hours 45 Mins
Makes 10 servings

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.

How to Make It

Step 1

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

Step 2

Cover and cook on LOW 4 1/2 hours or until bubbly.

Step 3

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.

Ratings & Reviews

jenparks's Review

November 27, 2013

eastcoastsouth1's Review

December 25, 2013

loras1954's Review

November 27, 2010
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.

travelergwen's Review

January 07, 2011
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.

AnnFWilliamson's Review

November 01, 2010
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!

dixielm's Review

October 20, 2012