2 bags (1 lb each) frozen cut green beans
1 can (8 oz) sliced water chesnuts, drained
½ cup roasted red bell peppers (from a jar), cut into small strips
¼ tsp salt
1 container (10 oz) refrigerated alfredo pasta sauce
1 can (2.8 oz) french fried onions
1. Spray inside of 3-4 quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; sppon mixture into slow cooker
2. Cover; cook on low setting 3-4 hours, stirring after 1 to 1 ½ hours.
3. Just before serving, in 6 inch skillet, heat remaining half of onions over medium high heat 2-3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.
10 servings
1 serving calories 190; total fat 13 g; cholesterol 30 mg; sodium 240 mg; total carbohydrate 13 g
(This side dish is a must for Thanksgiving and/or Christmas dinner. I’ve never made it in the crockpot before though. I liked the water chesnuts to add a different texture dimension to the dish. This recipe makes 10 servings, so you may want to half it. 4 stars)
I'm confused by your comment about not making it in the crockpot… do you mean you've never made it in the crockpot, or you hadn't until you made it on Day 59? I'm asking b/c I'm looking for a good green bean casserole recipe that is tried n true in the crockpot. Thanks so much!
Sara, read it again. This is her first time doing the recipe in the crock pot and it worked out well. Tried and true for you to use.