Ingredients
Scale
- 32 oz frozen whole green beans, thawed
- 2 (10.5 oz) cans cream of mushroom soup
- ¾ cup half-and-half
- ½ cup shredded parmesan cheese
- 3 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 6 oz French fried onions, divided
Instructions
- Add thawed green beans to slow cooker.
- Combine the cream of mushroom soup, half-and-half, parmesan cheese, garlic, seasonings, and just half of the fried onions. Stir well and add the mixture into the slow cooker on top of the green beans.
- Fold everything together until the green beans are coated. Spread it all out into an even layer in the slow cooker.
- Place lid on top and cook on the low setting for 3–4 hours or the high setting for 2 hours, until green beans are tender.
- Stir the casserole well. Sprinkle the remaining fried onions. Serve immediately.
Notes
- Canned green beans can be used, however the results will be much softer.
- If you don’t want cream of mushroom, swap it for canned cream of chicken or cream of celery.
- For a thinner cream sauce, swap to whole milk.
- Instead of parmesan, you can use shredded cheddar.
- Serve immediately. The sauce reduces the longer it sits.
- Add chopped bacon, shredded chicken, or shredded turkey to make it more filling.
- Sliced mushrooms can also be added.
- Be mindful of how much extra meat or vegetables you add; you may need more cream sauce to coat everything.