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Wednesday, November 28 2018

Save valuable space in your oven during the holidays by cooking your green bean casserole in your slow cooker. Even without baking, this green bean casserole stays luscious and creamy, with a crispy bread crumb topping.

INGREDIENTS
2 - pounds fresh green beans, trimmed and cut into 1-inch pieces, or two 16-ounce packages frozen cut green beans, or five 14.5-ounce cans cut green beans, drained
1 1/2 - cups shredded provolone cheese
1 - 10 3/4 ounce can condensed cream of celery soup
1 1/2 - ounces crisp-cooked prosciutto
1 - cup sliced green onions
1/4 - cup milk
1 - tablespoon Worcestershire sauce
Italian seasoned or plain panko bread crumbs


DIRECTIONS
In a 6-quart slow cooker stir together the beans, cheese, soup, prosciutto, green onions, milk, and Worcestershire sauce.
Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Sprinkle with bread panko bread crumbs before serving.

FROM THE TEST KITCHEN
FOR EASY CLEANUP
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Posted by: AT 09:37 am   |  Permalink   |  Email