I cannot believe that Thanksgiving is next week. Where has November gone? It’s been crazy busy. I’ve been working with The Heavy Purse on some new downloadable workbooks for parents and children. They are fantastic and help parents teach their children about money through five targeted lessons. Check them out at The Heavy Purse.
I planned to pepper Eat Laugh Purr with a ton of Thanksgiving recipes for you. Unfortunately, big plans sometimes turn into small plans. Regardless, the recipes I’m sharing are absolutely terrific and well worth the wait!
My first Thanksgiving recipe comes from a former landlord. I love that it uses a slow cooker because let’s face it—oven space is at an all-time premium at Thanksgiving! Water chestnuts are an unusual ingredient but add a real satisfying crunch. This is a great side dish to round out your Thanksgiving Menu (or any menu).
Slow Cooker Green Bean Casserole
Ingredients
- 2 (16 oz) cans green beans, drained
- 1 (10 oz) can cream of mushroom Soup
- 1 cup cheddar cheese, shredded
- 1 (5 oz) can water chestnuts, sliced
- 1 (2.25 oz) bag slivered almonds
- 1/2 cup water
- 1 (2.8 oz) can of French’s Fried Onions
- Salt and pepper to taste
Instructions
- Coat slow cooker with non-stick spray.
- Layer one can of beans, 1/2 cup cheddar cheese, 1/2 can water chestnuts, 1/2 bag slivered almonds then repeat.
- Mix together cream of mushroom soup, 1/2 cup water and salt and pepper. Pour over green bean casserole. Top with fried onions.
- Cook on high for 1 hour then turn down to low and cook for 1 hour.
Notes
I used cream of chicken soup. When I was a kid, I didn’t like mushrooms, so cream of mushroom soup was yucky. Now I love mushrooms, but am still weirded out by cream of mushroom soup.
Enjoy!
Tanya
[…] love green bean casserole and I particularly love this version. It cooks in the crockpot, giving you more space in your oven […]