For starters it does not call for canned soup, a huge plus in my book. Also, one of the things I do not like is mushy food, and this calls for frozen green beans not canned and water chestnuts . The one problem with it is that it calls for a slow cooker, and I do not own one and never used them when I did have them. I think doing this in the slow cooker will give it more of the texture of the traditional casserole. I just baked it in the oven for a half hour while I was finishing up roasting the chicken.
This is well worth fixing again and while it doesn’t taste like the traditional Green Bean Casserole most of us grew up with it is quite good and makes a lot even though I halve the recipe. I will post the recipe the way it is printed, just be aware that it makes a large pan. Oh, yes, I use the French Fried onions that come in the foil packet usually stocked with the salad dressing. We find them to be fresher and not as greasy.
Green Bean Casserole2 (16 Ounce) packages frozen french cut green beans, thawed
1 (10 ounce) container refrigerated Alfredo sauce
1 (8 ounce) can diced water chestnuts, drained
1 (6 ounce) jar sliced mushrooms, drained, (fresh would be nice)
1 cup (4 ounce) shredded Parmesan cheese
1 (6 ounce) can French Fried onions, divided
½ cup chopped pecans
Stir together first 6 ingredients and half of the French fried onions; spoon mixture into a lightly greased 4-quart slow cooker. (Or 9x13 inch baking pan.)
Cover and cook on LOW 4 ½ hours or until bubbly. (or oven at 350 to 375 for 1/2 hour.
Heat Pecans and remaining half of the onions in a small nonstick skillet over medium low heat stirring often; 1 to 2 minutes or until toasted; sprinkle over casserole just before serving. This will give you a delicious, crispy topping.