• 18 Ratings

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
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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; 8 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 437 mg sodium. 341 mg potassium; 14 g carbohydrates; 3 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 389 IU vitamin a; 43 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;

Reviews

18 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0