This classic side dish is not just for Thanksgiving, but works well when you have a lot of people to feed and need a side dish that can stand on its own. This is not a from scratch side and maybe is better classified as a hot dish as it does use cream of mushroom soup but I’ll leave that debate for the fine folks of Minnesota and the Dakotas.
Ingredients
- 32 oz frozen cut Green Beans – thawed
- 20 oz Cream of Mushroom soup (2 cans)
- 8 oz sliced water chestnuts – drained (1 can)
- 8 oz Milk
- 4 oz Cheese – Colby/Jack – grated
- 3 oz French-fried onions (1 can)
- 6 Bacon strips – cooked crispy and crumbled
- 1 tsp Black pepper
- 1/8 tsp Paprika
Process
- Mise en Place: Measure and prepare the ingredients prior to starting.
- In a slow cooker, combine beans, water chestnuts, milk, bacon, pepper, Paprika, and CoM soup.
- Cover and cook on High for 5-6 hours or until beans are tender.
- Preheat oven to 350 F.
- Transfer beans to an oven proof serving container
- Stir in cheese and bake until melted.
- Top with dried onions and cover with foil and let sit for ten mins.
Note: Sometimes I add roasted green chili but I get it New Mexico True and not in cans.
