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
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.)
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