I’m going a different route than usual…
Today, I’m sharing a VERY yummy recipe…
Skip the normal Green Bean Casserole for this yummy slow cooker recipe. You will be glad you did! And believe me; you will NOT want the regular ‘old run of the mill’ version—ever again! Last Christmas, I made this recipe for my family and it was a HUGE hit! It will be on the menu again for Christmas dinner (at our house) and I’m taking it to my in-laws for Thanksgiving. Yummy times 2!!!
You are going to SOOOO LOVE this recipe!!! Enjoy!!!
Slow Cooker Green Bean Casserole
Recipe from the Charlotte Observer newspaper, Wednesday, November 17, 2010…
If you like your green beans less saucy, you could reduce the amounts of cream and broth by a third or a fourth. The sauce and the toppings can be refrigerated in separate containers for 2 days. To finish, microwave sauce, covered, for 1 minute before adding to beans in slow cooker. Crisp the bread-crumb mixture in a skillet before topping beans. From Cook’s Country, October/November 2010.
1 cup canned fried onions
3 Tbsp unsalted butter
10 oz white or cremini mushrooms, cut into ¼ inch thick slices
¾ tsp salt
½ tsp black pepper
4 garlic gloves, minced
½ tsp dried thyme
¼ cup all-purpose flour
1 ½ cups low-sodium chicken broth
1 ¼ cups heavy cream
2 pounds green beans, trimmed and cut into 1-inch pieces
2 slices hearty white sandwich bread, torn into pieces
2 Tbsp unsalted butter, melted
2 cups canned fried onions
(Latanya’s note…you can use canned or frozen green beans in place of the fresh, but I would try this with fresh green beans, when they are in season at your local farmer’s market. Adjust your time for cooking in the slow cooker. Canned: approx. 4 ½ to 5 hrs, Frozen: approx. 6 to 7 hrs—Taste to check if they are done.)
Pulse canned fried onions in food processor until finely ground; set aside. Melt butter in large skillet over medium heat. Add mushrooms, salt and pepper and cook until mushrooms release liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add lour and ground onions and cook until golden, about 1 minute. Stir in broth and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is very thick and creamy, about 10 minutes.
Combine sauce and beans in slow cooker. Cover and cook until beans are tender, 5 to 6 hours.
Pulse bread and butter in food processor until coarsely ground. Toast bread crumbs and onions in clean skillet over medium-high heat until golden brown, 3 to 5 minutes. Top green beans with bread-crumb mixture. Serve. Yield: 10 servings.