SLOW COOKER GREEN BEAN CASSEROLE

Photo by JANINE W.
Adapted from rachaelray.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelray.com

Ingredients

  • 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

Directions

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.

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