Smoky Green Bean Casserole

  Your oven is full of turkey or ham and no room for anything else? Try this recipe for Slow Cooker Green Bean Casserole from Better Homes and Gardens Holiday Recipes 2011. Once again, I must repeat that BHG cookbooks are among our favorites and this recipe might become one of our favorites also.
  A take off on the traditional green bean casserole, it adds smoked Gouda cheese, roasted red peppers and water chestnuts. Best of all, it cooks in your slow cooker while your oven is full with your Holiday Ham. If you add another slow cooker and do the Potatoes Anna from this issue, your space problem is solved and you will have a great meal with not much last minute work.
Smoky Green Bean Casserole
PREP: 25 minutes    Cook: 4 ½ hour (low-heat or 2/14 (high heat)
1 ½ pounds fresh or frozen green beans
6 cups sliced fresh mushrooms (I used a 8 oz. Box)
1 to 3 cloves minced garlic
1 tablespoon vegetable or olive oil
1 10.75 ounce cream of mushroom soup
1 cup shredded smoked gouda or cheddar cheese (4 ounces)
¼ cup milk
2 tablespoons whole grain mustard
1 cup (8 ounces) roasted sweet red peppers (cut in strips if whole)
1 8 ounce can sliced water chestnuts drained, coarsely chopped
1 2.5 can French Fried onions
  In a 4 quart pan cook green beans in lightly salted water for 3 minutes. Drain and put in ice water to stop the cooking. Drain again. Transfer to a large bowl.
  In a large saucepan, cook and stir the mushrooms and garlic in the oil over medium heat till they start to soften and brown a little. Stir in soup, cheese, milk, and mustard until combined. Add to the bowl of beans stirring until combined. Add red pepper strips and water chestnuts, tossing to combine.
  Layer half of the bean mixture in slow cooker, top with half of the onions. Repeat layers ending with onions on top. 
  Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2/14 to 2 ½ hours.
Per Serving: 149 cal., 8 g fat, 8 mg chol., 437 mg sodium, 14 g carf., 3 g fiber, 5 g protein


  1. I found this same recipe in a magazine and it is AMAZING!!! We use it every Easter now. If you want it a little healthier and want it to still taste just the same use skim milk and the fat free cream of mushroom soup, this will cut down on the sodium, fat, saturated fat, and calories. If you can't find the whole grain mustard you can just use any reg yellow mustard.

  2. What a good idea. We liked it better than the original recipe also.


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