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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Go beyond the standard “recipe on the can” casserole by adding Alfredo sauce instead of cream of mushroom soup, water chestnuts, Parmesan cheese and toasted pecans. 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 teaspoon freshly ground pepper |
1 (6-oz.) can french fried onions, divided |
1/2 cup chopped pecans |
Directions:
1. Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker.
2. Cover and cook on LOW 4 1/2 hours or until bubbly.
3. Heat pecans and remaining half of French fried onions in a small nonstick skillet over medium-low heat, stirring often, 1 to 2 minutes or until toasted and fragrant; sprinkle over casserole just before serving.
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