Slow Cooker Smoky Green Bean Casserole


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1-1/2 pounds fresh or frozen green beans, trimmed and halved
16 ounces button mushrooms, sliced
3 cloves garlic, minced
1 tablespoon olive oil
1 can condensed cream of mushroom soup
1 cup smoked Gouda cheese, shredded
1/4 cup milk
2 tablespoons whole grain mustard
1 cup roasted red sweet pepper, cut into strips
8 ounce can sliced water chestnuts, drained and coarsely chopped
2.8 ounce can french-fried onions


In a 4-quart Dutch oven cook green beans in lightly salted boiling water for 3 minutes. Drain beans and pour into a bowl of ice water.
Drain again and Transfer to a bowl.
Cook and stir mushrooms and garlic in hot oil over medium heat until soft and beginning to brown. Stir in soup, cheese, milk, and mustard until combined (Use same pot that you boiled the green beans in).
Add green beans, red pepper strips and water chestnuts; toss to combine.
Spoon half of the bean mixture into the slow cooker. Top with half of the french-fried onions. Repeat layers.
Cover and cook on low-heat settings for 4-1/2 to 5 hours or on high-heat setting for 2-1/4 to 2-1/2 hours.
*TO MAKE AHEAD: Prepare as directed but DO NOT do the layer step. Cover; chill mixture for up to 24 hours. Continue as directed. *

Source ; ladybehindthecurtain

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