Green Bean Casserole

  I fixed Green Bean Casserole for supper tonight. That is very rare for me, as it is not one of my favorites. However, Bettie and Lyle count it among their favorites. When I saw this recipe for the casserole in the Southern Living best comfort foods, I had to try it. 
  For starters it did not call for canned soup, a huge plus in my books. Also one of the things I do not like is mushy food, so when I saw this called for frozen green beans and water chestnuts I decided I had to try it. 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 them in the slow cooker will give them 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.
  The verdict was that this is well worth fixing again and it doesn’t taste like the traditional Green Bean Casserole most of us grew up with. It however, was quite good and made a lot even though I halved the recipe. I will post the recipe the way is it printed, just be aware that it makes a large pan. Oh, yes, I used the Fench 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 Casserole
2 (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.
  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.

1 comment:

  1. The classic Iowa recipe I grew up with called for concentrated Cambell's cream of mushroom soup instead of Alfredo sauce, and I don't believe my mother ever used cheese, nuts, water chestnuts or any of that other stuff, though it sounds yummy. I have taken to adding finely chopped artichoke hearts and your fresh mushrooms as well.

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