Wednesday, November 26, 2014

Slow Cooker Green Bean Casserole

· 3 cans cream of mushroom soup
· ½ cup milk
· Black pepper, to taste
· Onion powder, to taste
· 10 (14.5 ounce) cans cut green beans, drained
· 2 (6-ounce) containers French fried onions

1. In a large bowl, combine the soup, milk, pepper and onion powder; whisk until smooth.
2. Add the green beans and one container of the onion rings to the soup mixture. Fold together gently.
3. Spray a 6 quart slow cooker with cooking spray and add the green bean mixture. Cook on high for 2 ½ hours.
4. When finished cooking, sprinkle casserole with the remaining container of onions. Remove the pot from the heating element and take off the lid. With oven set to 350 degrees, cook for about 10 minutes or until onions are browned.
5. Return the pot to the heating element, replace the lid and set on warm setting until ready to serve.

Serves approximately 20 people.

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