Rating: 4 stars
19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

This green bean casserole is by no means plain thanks to ingredients like smoked Gouda, whole grain mustard, and red pepper strips. To make ahead, chill the mixture for up to 24 hours before slow cooking.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins
4 hrs 30 mins
4 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven cook green beans in lightly salted boiling water for 3 minutes. Drain beans and pour into a very large bowl of ice water. Drain again. Transfer to a very large bowl.

  • In a large saucepan cook and stir mushrooms and garlic in hot oil over medium to medium-high heat until soft and beginning to brown. Stir in soup, cheese, milk, and mustard until combined. Add to bowl with beans. Add red pepper and water chestnuts. Toss to combine.

  • Spoon half of the bean mixture into a 4-quart slow cooker. Top with half of the french-fried onions. Repeat layers.

  • Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2-1/4 to 2-1/2 hours.

Make-Ahead Directions:

Prepare as directed through Step 2. Cover; chill mixture for up to 24 hours. Continue as directed in Step 3.

Nutrition Facts

149 calories; fat 8g; cholesterol 8mg; saturated fat 4g; carbohydrates 14g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 5g; vitamin a 388.7IU; vitamin c 42.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 437mg; potassium 341mg; calcium 101mg; iron 1.3mg.