Inspired by a Rachael Ray recipe, this slow cooker green bean casserole has an awesome sauce of cream cheese and chicken broth. The beauty of it is that this green bean casserole frees up your stovetop space for other dishes on Thanksgiving Day!
- 2 pounds green beans, ends trimmed and cut into 3-inch lengths
- 8 ounces fresh button mushrooms, sliced thin
- 1 small onion, peeled and chopped
- 8 ounces cream cheese
- 1 cup chicken stock
- 2 tablespoons butter
- 1 cup french-fried onions
- salt and pepper to taste
For the directions to this creamy slow cooker green bean casserole, go to Onion Rings and Things.