Thursday, November 28, 2013

Slow Cooked Is The Way To Go

Thanksgiving is one of my favorite holidays of the year.  It is a day commemorating what we should be everyday...thankful.  In the past I never enjoyed the traditional green bean casserole, as I do not care for the cream soups.  However this recipe as really awesome.

Slow-Cooker Green Bean Casserole
adapted from:

1 cup canned fried onions, processed in food processor
3 T unsalted butter
10oz baby portabella mushrooms, sliced
4 garlic cloves, minced
1/2 t dried thyme
1/4 cup flour butter
1 1/4 cup low-sodium chicken broth
1 1/4 cup half-n-half
2 pounds fresh green beans, cut into 1inch pieces
additional fried onions

Melt butter in saucepan and saute mushrooms with 3/4 t salt and 1/2 t pepper.  Cook until liquid is released from mushrooms (and evaporated).  Stir in garlic and thyme. Add onions and flour; stir in half-n-half and broth until thickened.  Pour into a big bowl and stir in the green beans.  Dump into a greased crockpot.  Top with additional onions.  Cook on LOW for 5to6 hours.

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