Green bean casserole from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 248) by America's Test Kitchen Editors

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Notes about this recipe

  • Aggie92 on November 29, 2014

    What a tasty time saver for a very busy Thanksgiving cook! I have finally found a green bean casserole recipe that is worth making. Even the die-hard lovers of the canned version were impressed with this. The day before, I made the sauce and mixed it up with the green beans and then refrigerated overnight. On Thanksgiving day all I had to do was turn the slow cooker on and forget about it for 6 hours. I did make a few small changes, increased the mushrooms to 1 pound and added a cup of thinly sliced shallots to up the sweet oniony goodness. Also skipped the breadcrumb topping and instead I added the rest of the can of fried onions to a hot skillet and quickly toasted them. After dishing the casserole I put the toasted onions on top. The mushroom sauce was so good I was licking the spoon and wishing I could bathe in it ;-)

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