Description
This Slow Cooker Green Bean Casserole is a rich and creamy twist on the classic holiday favorite, featuring Alfredo sauce, mushrooms, and a crunchy pecan-onion topping—perfectly cooked right in your slow cooker.
Ingredients
- 2 (16-oz.) packages frozen French-cut green beans, thawed
- 1 (10-oz.) container refrigerated Alfredo sauce
- 1 (8-oz.) can diced water chestnuts, drained
- 1 (6-oz.) jar sliced mushrooms, drained
- 1 cup (4 oz.) shredded Parmesan cheese
- 1/2 tsp. freshly ground pepper
- 1 (6-oz.) can French fried onions, divided
- 1/2 cup chopped pecans
Instructions
1. Stir together the green beans, Alfredo sauce, water chestnuts, mushrooms, Parmesan cheese, pepper, and half of the French fried onions in a large bowl.
2. Spoon the mixture into a lightly greased 4-quart slow cooker.
3. Cover and cook on LOW for 4 1/2 hours or until bubbly.
4. Just before serving, heat the pecans and remaining French fried onions in a small nonstick skillet over medium-low heat, stirring often, for 1 to 2 minutes or until toasted and fragrant.
5. Sprinkle the toasted pecans and onions over the casserole and serve warm.
Notes
Be sure to thaw and drain green beans thoroughly to avoid excess liquid in the casserole.
Use freshly ground pepper for added flavor.
This dish can be prepped in advance and cooked later for added convenience.
The toasted pecan and onion topping adds texture and flavor—don’t skip it!
Perfect for Thanksgiving or any holiday meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg