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Thanksgiving is in 2 weeks and I can already smell the turkey and imagine enjoying time with family. There is just one problem about making a big meal and that is not having enough room in the oven. It can be hard to juggle a turkey, the macaroni and cheese and the green bean casserole! That is where the slow cooker casserole dish can be a lifesaver!
The possibilities are endless of what can be made in these slow cooker casseroles. Any casserole recipe can be converted to work for the slow cooker! Exciting, right? Now you can pull up all of your favorites and make them to be ready for you when you get off work!
One of my favorite Thanksgiving side dishes is Green Bean Casserole. I am not going to claim any rights to the foundation of this recipe. It really all started with the basic French’s Green Bean Casserole recipe on the package of French’s Fried Onions. But I have some dietary requirements that means I can’t eat MSG. The original recipe calls for canned Cream of Mushroom Soup and it is loaded in MSG. So, I make my own! It is healthier (except for the butter but it is a holiday!) and honestly, it takes a Green Bean Casserole to the next level!
Slow Cooker Green Bean Casserole
Slow Cooker Tip!
To keep the condensation from making the fried onion soggy, place a kitchen towel or many layers of paper towels over the crock pot. Then put the lid over the towel. This will catch the water so it doesn’t get on your food! (if you use paper towels, you will have to change them every now and then as they become saturated.
This Green Bean Casserole is so good that no one will ever know that you used a slow cooker to make it! If you want the onions on top to be crisp, just remove the casserole dish from the cooker and put in the oven for 3-5 minutes.
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