SLOW COOKER GREEN BEAN CASSEROLE
- 3 tablespoons salted butter
- 1.5 lbs. sliced white button mushrooms
- 1 large yellow onion, peeled, finely diced
- Salt and pepper to taste
- 8 oz. cream cheese, softened
- 1 cup chicken broth
- 2 lbs. green beans, 1.5” pieces
- 1 cup French’s onion topping, optional
Adapted from rachaelray.com
Heat butter in a large skillet until it has just begun to brown. Add mushrooms and stir. Cover, and cook on med-heat for a good ten minutes, stirring every so often, until mushrooms have shrunk in size and have wilted. Add 2 turns of the pepper grinder to the pan. This will take longer than you think it should – but don’t rush the mushrooms! Add onion to the mushrooms, along with a few more turns of the pepper grinder and a light sprinkling of kosher salt. Stir. Cook on med-high heat until the onions are translucent. Drop in the cream cheese and chicken broth. Cover skillet again, and cook on med-heat until the cheese has melted fully. Turn off the stove.
Put the trimmed and rinsed green beans into an empty 6-quart slow cooker insert, and pour the mushroom mixture evenly over the top. Stir to disperse ingredients. Cover, cook on low 5 hours, or on high about 2 hours. Stir again, and serve as-is, or top with a cup of French Fried onions.