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.
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)