Slow-Cooker Green Bean Casserole
This creamy and comforting Slow-Cooker Green Bean Casserole uses Alfredo sauce, mushrooms, water chestnuts, French fried onions, and pecans for a delicious twist on a Southern holiday classic.
- Prep Time: 15 mins
- Cook Time: 4 hrs 30 mins
- Total Time: 4 hrs 45 mins
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 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 tsp. freshly ground pepper
- 1 (6-oz.) can French fried onions, divided
- 1/2 cup chopped pecans
Instructions
1. Spray a 4-quart slow cooker insert with cooking spray. In a large bowl, combine green beans, Alfredo sauce, water chestnuts, mushrooms, Parmesan cheese, pepper, and half of the French fried onions.
2. Spoon the mixture into the greased slow cooker insert.
3. Cover and cook on LOW for 4 1/2 hours or until the mixture is bubbly.
4. Just before the casserole is finished, heat the chopped pecans and remaining French fried onions in a small skillet over medium-low heat. Stir frequently and toast for 1 to 2 minutes until fragrant.
5. Sprinkle the toasted topping over the casserole just before serving.
Notes
You can prepare this casserole up to 2 days in advance and store it in the refrigerator. Wait to add the final topping until just before serving for maximum crunch.
For best flavor, use freshly grated Parmesan instead of pre-shredded.
Resist the urge to lift the slow-cooker lid during cooking to ensure proper heating.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Find it online: https://paulakitchen.com/slow-cooker-green-bean-casserole/