Monday, January 4, 2016

Parmesan Green Bean Casserole in the Slow Cooker

Photo courtesy of the Cooking Corner.
     Over the holidays I tried a space saving recipe. I swapped out my normal green beans and potatoes simmering on the stove for a Parmesan green bean casserole made in the slower cooker. Now, it's not that green beans and potatoes are difficult by any means, but by using the slow cooker I've opened up space on the stove or in the oven for other projects.
    This slow cooker casserole went over surprisingly well. I'm convinced that it was the Parmesan and cream of chicken soup, topped off with caramelized French fried onions. It has only 7 ingredients, virtually no prep time and cooks out of the way in the slow cooker. You just dump the stuff in, plug it in and let it be. The flavor was nice and mellow and the texture creamy. It's now become a favorite of the family.

 Parmesan Green Bean Casserole in the Slow Cooker
recipe shared by Mark Short, Mt. Carmel, IL

2 cans French green beans, drained
1 can  condensed cream of mushroom soup
1 can  condensed cream of chicken soup
1/2 cup grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 - 6 oz. caramelized French's French Fried onion rings (save 1/2 cup for topping)

In slow cooker, combine all ingredients except the reserved onion rings. Mix well to combine.

Cook on low heat for 5 hours. Top with reserved onion rings before serving.
Serves 8. Recipe easily doubled or tripled for a large event.

Note - Ingredients can be combined ahead of time.


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