Ingredients
- 3-10 ounce bags frozen cut green beans, thawed
- 10.5 ounce can condensed cream of mushroom soup with roasted garlic
- 10.5 ounce can condensed cream of mushroom soup
- ⅓ cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 cup milk
- ½ teaspoon black pepper
- Salt to taste
- 6 ounce can crispy fried onions, divided
Method
- Add the thawed green beans, both cans of cream of mushroom soup, Parmesan cheese, Worcestershire sauce, milk, black pepper, salt, and half of the crispy fried onions to a 6-quart crock pot.
- Stir well to combine.
- Cover and cook on LOW for 2 ½ to 3 hours, or until the green beans are tender and the casserole is hot and creamy.
- Stir the casserole well and turn the crock pot to WARM.
- Just before serving, heat a dry non-stick skillet over medium heat. Add the remaining crispy fried onions and cook, stirring frequently, until lightly toasted.
- Sprinkle the toasted fried onions over the top of the casserole and serve warm.
Nutrition
Notes
- Canned green beans: Substitute four 14.5-ounce cans of drained green beans for the frozen green beans.
- No roasted garlic soup? Use two cans of regular condensed cream of mushroom soup.
- For the crispiest topping, wait until right before serving to add the toasted fried onions.
- If making this ahead for Thanksgiving, keep the cooked casserole on the WARM setting until ready to serve.