Greenbeancasseroleslowcooker Recipes

Steps:

• Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.
• Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.

Steps:

• Combine the green beans, mushrooms and 1 teaspoon salt in a 6-quart slow cooker.
• Melt the butter over medium-high heat in a large skillet. Add the onions and a pinch of salt and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Reduce the heat to medium, then add the garlic and cook, stirring constantly, until the garlic is just softened, about 2 minutes. Stir in the flour and stir constantly until it thickens into a paste, about 2 minutes. Add the half-and-half and 1 teaspoon each salt and pepper and cook, whisking occasionally, until thickened, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. Pour the sauce into the slow cooker and stir to coat the vegetables. (The sauce will loosen as it cooks.)
• Cover the slow cooker and cook on low until the green beans are tender but not mushy, about 4 hours. Remove the lid and stir. If the green beans look too soupy, cook for an additional 15 minutes uncovered. Season with additional salt and pepper to taste. Transfer to a shallow serving dish and sprinkle with the fried onions. Serve hot.

Steps:

• Heat 1/2 inch of safflower oil in a medium skillet over medium-high. Toss shallot rings with 1 tablespoon flour. Fry the shallots in batches, turning frequently, until golden brown, about 3 minutes. Transfer to paper towels to drain. Season with salt.
• Cook green beans in a large pot of salted boiling water until bright green and just tender, about 5 minutes. Drain and rinse with cold water to cool. Drain well and pat dry with paper towels. Trim beans, slice in half lengthwise, and cut into 2- to 3-inch pieces.
• Preheat oven to 375 degrees. Heat a large straight-sided skillet over medium-high. Add bacon and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Drain and discard fat.
• Return skillet to medium-high. Add butter, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally and scraping up brown bits on the bottom of skillet as the vegetables release their juices, until tender and just beginning to brown, about 4 minutes. Reduce heat to medium. Add remaining 3 tablespoons flour and cook, stirring, until mixture begins to turn golden, 1 minute. Slowly stir in milk and continue stirring until mixture coats the back of a spoon, about 13 minutes. Remove from heat. Stir in mustard, cayenne, and Worcestershire. Season with salt and pepper. Stir in cooled green beans and 1/2 cup reserved cooked bacon.
• Transfer mixture to a 2 1/2-quart shallow baking dish; cover. Bake until mixture is bubbly and heated through, 15 minutes. Uncover, top with remaining bacon and fried shallots, and serve immediately.

Steps:

• Mix reduced-fat cream cheese and gravy in large bowl until blended. Add beans; stir gently until evenly coated with cream cheese mixture.
• Spoon into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 4-1/2 hours (or on HIGH 3 to 3-1/2 hours), stirring in stuffing mix for the last 30 min.
• Top with cheese; cook, covered, on HIGH 5 min. or until melted.
• Sprinkle with onions.

Steps:

• In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions., Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.

Steps:

• Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
• Stir in beans and 2/3 cup fried onions.
• Bake at 350°F for 30 minutes or until hot.
• Stir.
• Sprinkle with remaining 2/3 cup fried onions.
• Bake 5 more minutes or until onions are golden.