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Thursday, November 22, 2012

Crock-pot string bean casserole (GF version too)



I love to use the crock pot on the holidays--this is a nice way to do the green bean casserold

Servings 6

Ingredienst

1 Pound of green beans
1 can of progresso cream of mushroom soup--it is GF (this soup you do not add milk to --it has it in it)
1 tsp gluten free soy sauce
1/3 cup shredded Parmesan cheese
1 cup (or more!) French-fried onions (if you want GF omit and use either General Mills gluten free rice      
                                                        Chex Cereal, smashed and mixed with 1/2 tsp onion powder or
                                                        FunYuns plain onion flavored rings by Frito Lay.)

Preparation:

1. Use a 4 quart slow cooker. Wash and trim green beans in even lengths, and put into the cooker. Add the soup, soy sauce (and if you are not using progresso but a soup that says to add milk then you will  need to add 1/2 cup of milk.) If during cooking with the progresso it looks like it needs a little liquid add some milk.

2. Toss the beans gently to coat. Sprinkle on the Parmesan cheese, and add the French-fried onions or homemade topping.

3. Cover and cook on low for 4 to 6 hours, high for 2 to 3 hours or until the green beans have reached the desired tenderness.

Note. I have used frozen whole green beans which I have thawed a bit first.

This is from the dailygreen.com

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