Description
Tender green beans slow-cooked in silky mushroom sauce fill the kitchen with earthy aroma while crispy onions add a satisfying crunch.
Ingredients
- 1.5 pounds green beans trimmed and cut
- 10.5 ounce condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 8 ounce sliced mushrooms (optional)
- 1.5 cups French fried onions
Instructions
- Place green beans, cream of mushroom soup, milk, soy sauce, black pepper, and mushrooms in the slow cooker and stir to combine.
- Cover and cook on low for 4 to 5 hours or until the green beans are tender.
- Stir the casserole and taste, adjusting seasoning with salt and pepper if desired.
- Sprinkle French fried onions over the top, cover, and cook on high for 15 to 20 minutes until the onions are crisp.
Notes
- You can substitute frozen green beans for fresh if preferred
- For extra richness mix in 1/2 cup shredded cheddar cheese before adding fried onions
- Assemble the casserole in the slow cooker insert and refrigerate overnight for an easy make-ahead meal
- Store leftovers in an airtight container in the refrigerator for up to 3 days