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Step 1
Easy Thanksgiving Side Dish Recipe - Slow Cooker Style
This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
2 (14.5 oz.) cans cut green beans
1 (10 ¾ oz.) can cream of mushroom soup
1 (8 oz.) package shredded Cheddar cheese
2 (4.5 oz.) jars sliced mushrooms
1 cup milk
1 Tbsp. Worcestershire sauce
¼ tsp. pepper
1 (6 oz.) can French fried onion rings, divided
2-3 quart Slow Cooker
Non-stick cooking spray
• Spray slow cooker with cooking spray.
• Drain beans and mushrooms.
• Combine beans, mushrooms, and undiluted soup together with milk in the crock pot and mix well.
• Add cheese, season with Worcestershire sauce and pepper to taste. Mix well.
• Stir in ½ of the onion rings.
• Cover and cook on low for 2 hours.
• Add remaining onion rings by sprinkling them on top of the mixture.
• Cover and cook for 30 additional minutes on low. -
Step 2
Thanksgiving Green Bean Casserole - Microwave Style
3 (15 oz.)cans green beans
1 can cream of mushroom soup
1 (8 oz.) pkg. shredded Cheddar cheese
1 can French fried onions
Black pepper
Microwave safe Casserole dish
Non-stick spray
• Drain beans and spread them into the greased casserole dish.
• Add mushroom soup and pepper to taste. Mix mixture well.
• Sprinkle cheese on top of the mixture.
• Evenly sprinkle the mixture with the French fried onions.
• Place casserole dish in the microwave and cook for up to 10 minutes (on medium-high).
• Watch closely after 8 minutes and remove when the cheese is melted. -
Step 3
Easy Thanksgiving Recipe - Stove Top Style
This recipe allows most of the cooking to be done on the stove top. The last 30 minutes are spent in the oven so when the entrée is removed, to be carved, place the prepared casserole in and the Thanksgiving dinner will be timed properly.
4 (15 oz.) cans green beans (not drained)
2 onions, chopped
2 (10 oz.) cans cream of mushroom soup
16-32 ounces Velveeta cheese (depends on how much cheese you like)
French-fried onions
Salt, to taste
Pepper, to taste
Large saucepan
Casserole dish
Non-stick cooking spray
Foil wrap
• Chop onions finely.
• Place undrained beans and onions into the saucepan. Bring to boil then simmer until ½ of the bean juice is evaporated.
• Add the mushroom soup, cheese (begin using ½ pound - add more later for a cheesier casserole).
• Add salt and pepper to taste.
• Simmer mixture until the cheese melts. Stir occasionally.
• Add more cheese is desired and melt.
• Spray casserole dish with cooking spray.
• Pour the mixture into the casserole dish, cover with foil, and bake on 350º for 30 minutes.
• Uncover casserole, sprinkle French fried onions evenly over the top, leave uncovered, and bake in oven until brown. (Approximately 5 minutes.)
