We’ve all had it. The traditional holiday green bean casserole. Good stuff, but not much of a ‘wow’ factor. Well, scrap that and move on to this slow cooker holiday green bean casserole. Same idea, but oh, so much better.
Anita told me to make this again before we were halfway thru the first batch. There’s nothing about it that’s not great. Beans in creamy Alfredo sauce, flavored with water chestnuts, mushrooms and pimentos (or in my case, roasted red bell peppers) and a little cheese. And yes, French fried onions and toasted pecans. This slow cooker green bean casserole screams holidays.
I made this early enough in the fall to get fresh green beans, which I blanched first. Frozen beans work just fine too. But, if you’re like me you’ll want extra French fried onions. No, they’re not for the dish. They’re for munching on while you watch everything cook in the slow cooker.
Also try my copycat of Stove Top’s chicken stuffing!
Slow Cooker Holiday Green Bean Casserole
- 2 pounds fresh green beans trimmed (or 2 16 oz bags frozen green beans, thawed)
- 1 15 ounce Alfredo sauce
- 1 8 ounce water chestnuts drained, diced
- 1 6 ounce mushrooms sliced, drained
- 1 2 ounce pimentos drained, diced
- 1 cup Parmesan cheese grated
- 1/2 teaspoon freshly ground black pepper
- 1 6 ounce French-fried Onions divided
- 1/2 cup pecans coarsely chopped
- If using fresh green beans, first blanch the beans in boiling water for 2-3 minutes then place in an ice bath to cool. Drain well.
- In a large bowl combine the beans, Alfredo sauce, water chestnuts, mushrooms, pimentos, Parmesan, pepper and a third of the French fried onions.
- Lightly spray your slow cooker with non-stick spray and add the bean mixture.
- Cover and cook on low for 4 1/2 hours, stirring occasionally.
- Just prior to serving, toast the remaining French fried onions along with the pecans in a small skillet over medium heat. Sprinkle over casserole and serve.
Nutritional values are approximate.