I was watching my favorite show, Law and Order SVU, last night when my roommate, G, hollered from the kitchen asking me to check the Rachel Ray episode he recorded a few days ago. I couldn’t help but smile as I’ve always found it endearing how this 6-foot, blue-eyed male can be so into the gory shows like Sons of Anarchy and Breaking Bad and yet is able to equally enjoy a full hour of Rachel’s chit chat.
I’ve been on the lookout for recipes to cook for Thanksgiving and this slow-cooker green bean casserole from Stephanie O’Dea’s 365 Slow Cooker Suppers cookbook they featured on the show sounded like a wonderful idea to try. This vegetable dish is finished off in the crock pot, freeing the stove and the cook for other things, a plus considering the frenzy of holiday prep. And with cream cheese-based sauce? Sold!
- 2 tablespoons butter
- 8 ounces fresh button mushrooms, sliced thin
- salt and pepper to taste
- 1 small onion, peeled and chopped
- 8 ounces cream cheese
- 1 cup chicken stock
- 2 pounds green beans, ends trimmed and cut into 3-inch lengths
- 1 cup french-fried onions
- In a skillet over medium heat, melt butter. Add mushrooms and cook, stirring occasionally, for about 10 minutes or until browned and wilted. Season with salt and pepper to taste. Add onions and cook until limp. Add cream cheese and chicken stock. Continue to cook, stirring occasionally, until cream cheese is melted.
- Wash green beans and drain well. Place in the crock pot insert. Add mushroom sauce on top and gently stir to distribute. Cook on high for 2 hours or on low for 5 hours. Spoon onto serving plate and garnish with french-fried onions.