(Weight Watchers Friendly Crock Pot Cooking Day 66)
I’ve been making green bean casserole, the classic one from Campbell’s with cream of mushroom soup, soy sauce and french fried onions, for years.
And not just at holiday time.
But I didn’t make it for Thanksgiving this year.
There was too much other food.
I waited until this week to make a slow cooker green bean casserole so we could enjoy it.
You knew it had to be a slow cooker green bean casserole, right?
Making a slow cooker green bean casserole was another first.
To change things up even more, I used fresh green beans and mushrooms and went light with the french fried onions.
I didn’t add milk, the mushrooms and green beans gave off plenty of liquid.
I think the best thing about this slow cooker green bean casserole is that the green beans manage to retain a bit of crunch.
- 1 pound fresh green beans (about 4 cups)
- 6 ounces fresh mushrooms
- 1 can (10-3/4 ounces) fat-free cream of mushroom soup
- 1 teaspoon soy sauce
- ⅛ teaspoon ground black pepper
- 1 cup french fried onions
- I used my 2-Quart slow cooker.
- Coat your slow cooker with nonstick spray.
- Wash and trim green beans. Cut them into even lengths and toss into the slow cooker.
- Clean the mushrooms with a damp paper towel. Trim the stems. Cut into slices and add to the slow cooker.
- Add the soup, soy sauce, black pepper and ½ cup fried onions and stir to combine.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the green beans have reached their desired tenderness.
- Remove the cover, turn off the slow cooker and sprinkle on the remaining ½ cup onions. Let sit, uncovered for 10 minutes.
If you liked this slow cooker green bean casserole you might also like:
*PointsPlus® for slow cooker green bean casserole calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.