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Green Bean Casserole in the Crockpot

23 Nov
DSC_1703 (2)

Green Bean Casserole

First off, I am not a fan in the least of the Green Bean Casserole…..but dang if almost all of my Thanksgiving guest are. Well at least they seem to be as it is always requested and always seems to make it to the table. (Someone always insist on bringing the darn thing) This year Mark actually requested it and look so disappointed when I said no way. Oven space on this day is at a premium and I did not want to share even a minute of it for this side dish. Then a young cousin of mine shared a recipe where the casserole was made in a crockpot….Hmmmmm, could this be? How could that change the way it taste? Well after looking over the recipe I found it used a cream sauce made from scratch. Well I can’t bear to chance a homemade cream sauce turning sour in the crockpot….so why not blend the traditional French’s Green Bean Casserole recipe and this one. And that’s exactly what I have done. Plus of course I have doctored it up a bit. (Sorry about not having the finished dish photo, but hey it won’t be done until Thanksgiving Day)

Julia Child's Sauteed Mushrooms

Julia Child’s
sautéed Mushrooms

Ingredients:   Serves about 12 people

  • 8 oz of butter sautéed mushrooms and green onions, cooled (see Julia Child’s recipe, just search “sautéed mushrooms” here on my blog.)
  • 1 can of Cream of Mushroom Soup with Garlic
  • 3/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground thyme
  • 3/4 cup grated Parmesan Cheese
  • 2 cloves garlic, minced
  • 3 slices cooked bacon, crumbled
  • 2 to 3 cans green beans, drained (this was hard to measure as I used green beans I had canned over the summer)
  • 1 1/2 cups French’s French Fried Onions, divided use
  • 1 TB salted butter
  • 1/2 cup Panko Bread Crumbs

In a large bowl, whisk together the soup, milk, salt, pepper, thyme, Parmesan cheese and garlic. Fold in the sautéed mushrooms and onions, bacon and the green beans. Butter the bottom and sides of your crockpot and add this green bean mixture. Top with 1/2 cup of the French’s French Fried Onions and cook on low for at least 4 hours, but it can cook all day if you need it to. About 15 minutes before serving, put the cooked mixture into a warmed casserole dish. Melt the butter in a skillet over medium heat, add the Panko Bread Crumbs and sautéed until toasted. Stir in the remaining 1 cup of fried onions, toss well. Put this topping over the green bean mixture and serve.

Make ahead tip: After combining the bean mixture I put it into a gallon sized freezer zip lock baggy, write down the finishing instructions and place in the freezer. Now on Thanksgiving morning I will defrost it a bit on the counter, put into the crockpot and continue on my way. (I’ve completed the assembly of this dish today, Saturday….1 dish down only 7 to go)

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