Updated Green Bean Casserole

Everyone loves Green Bean Casserole - right? I have never been a huge fan of Cream of Mushroom Soup. I found this recipe in my all favorite Southern Living and I was so pleased with the results. Southern Living has you make it in a slow cooker with frozen French style green beans. While I like the idea of a slow cooker during the holidays when your ovens are so busy, I wanted it that very night AND... I couldn't find frozen French-cut green beans. As always, I improvised. I was quite pleased. I will share the Southern Living slow cooker version and my adapted oven version.

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Green Bean Casserole (adapted from Southern Living)

3 cans French style green beans, rinsed and drained very well - squeeze

1 ( 10 oz) container of Light Alfredo sauce

1 ( 8 oz) can diced water chestnuts, drained

1 cup (4 oz) shredded Parmesan cheese

1/4 tsp freshly ground pepper

1 (6 oz) can French fried onions, divided

1/2 cup chopped pecans

Preheat oven to 350. Spray a medium size casserole dish with a cooking spray.  Mix first 5 ingredients and half of onions.  Pour into pan and bake for 35 minutes or until bubbly.  Top with rest of onions and chopped pecans and bake for an additional 5 minutes or until golden. Enjoy! 

Green Bean Casserole (slow cooker version)

2 ( 16 oz) pkgs frozen French cut green beans,thawed
1 ( 10 oz) container refrigerated Alfredo Sauce
1 ( 8 oz) can diced water chestnuts, drained
1 ( 6 oz) jar sliced mushrooms, drained
1 cup (4 oz) shredded Parmesan cheese
1/2 tsp pepper
1 ( 6 oz) can French fried onions, divided
1/2 cup chopped pecans

Stir together first 6 ingredients and half of onions, spoon mixture  into a lightly greased 4 qt slow cooker.  Cover and Cook on low 4 1/2 hours or until bubbly.  Heat pecans and remaining half of onions in a small non-stick skillet over med-low heat, stirring often, 1 to 2 minutes or until toasted and fragrant.  Sprinkle over casserole just before serving.

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