Recipes and Cooking Potato Chip-Topped Green Bean Casserole 4.3 (3) Give those fried onions the day off and try this fresh green bean casserole with potato chip topping instead. This green bean casserole recipe is perfect for serving at a holiday dinner when the oven is cramped since it simmers in your slow cooker. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 22, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Slow Cook Time: 5 hrs Total Time: 5 hrs 20 mins Servings: 12 Yield: 12 (2/3-cup) servings Ingredients 2 pound fresh green beans, trimmed and cut into 1-inch pieces, or two 16-ounce packages frozen cut green beans, or five 14.5-ounce cans cut green beans, drained 1 ½ cup American cheese, torn (6 oz.) 1 10.75 ounce can condensed cream of onion soup 1 cup roasted red sweet pepper strips, chopped 1 8 ounce can sliced water chestnuts, drained ¼ cup milk 1 tablespoon Dijon-style mustard 1 ½ cup coarsely crushed potato chips Directions In a 6-quart slow cooker stir together beans, cheese, soup, red pepper, water chestnuts, milk, and mustard. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Sprinkle with potato chips before serving. Rate it Print