We’ve all made the tired old greenbean casserole for family gatherings… well here is a great update with tons more flavor and half the effort! Everything gets thrown into the Crockpot and a few hours later… BAM… the perfect side dish!
2 bags (1 lb each) frozen cut green beans
1 can (8 oz) sliced water chestnuts, drained and cut into small pieces
1/2 cup roasted red bell peppers (from 7-oz jar), cut into small strips
1/4 teaspoon salt
1 container (10 oz) Alfredo pasta sauce (best with a garlic flavor)
1 can (2.8 oz) French-fried onions
Spray inside of 3- to 4-quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; spoon mixture into slow cooker.
Cover and cook on Low heat setting 3 to 4 hours, stirring after 1 to 1 1/2 hours.
About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.