Description
This Crock Pot Green Bean Casserole is a creamy, comforting side dish perfect for gatherings and holidays. Featuring fresh or frozen green beans, rich Alfredo sauce, crunchy water chestnuts, and a crispy topping of French fried onions, it offers a delightful combination of textures and flavors with minimal hands-on time using your slow cooker.
Ingredients
Scale
Vegetables and Main Ingredients
- 2 lb fresh or frozen green beans, cut into 1-inch pieces
- 1 (8-oz) can diced water chestnuts, drained
- 1 (6-oz) jar sliced mushrooms, drained
Sauces and Dairy
- 1 (15-oz) jar Alfredo sauce
- 1 cup grated Parmesan cheese
Seasonings and Toppings
- Salt and pepper to taste
- 1 (6-oz) can French fried onions, divided
Instructions
- Combine Ingredients: In a large bowl, stir together the green beans, Alfredo sauce, drained diced water chestnuts, drained sliced mushrooms, grated Parmesan cheese, black pepper, and half of the French fried onions. Mix until everything is evenly coated and well combined.
- Transfer to Slow Cooker: Spoon the green bean mixture into a 6-quart slow cooker, spreading it out evenly for consistent cooking.
- Cook on Low: Cover the slow cooker with its lid and cook the casserole on the LOW setting for 4 hours, or until the mixture is bubbly and heated through.
- Add Topping and Serve: Once cooked, sprinkle the remaining French fried onions over the casserole to add a crispy texture. Serve immediately for best texture and flavor.
Notes
- You can use fresh green beans that have been trimmed and cut or frozen green beans for convenience.
- Make sure to drain the water chestnuts and mushrooms well to prevent excess liquid in the casserole.
- If you prefer, you can season with additional garlic powder or onion powder to intensify flavors.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
