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Slow-Cooker Green Bean Casserole with Crispy Onions
“Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup, beans and onions. Plus, the slow cooker saves you time cooking at the stove. Make sure to use fresh green beans, as frozen green beans will become mushy.”
Green Beans & Mushrooms
2½ pounds fresh green beans, trimmed and cut into thirds
1 (10 ounce) package mushrooms, sliced
1 large onion, chopped
3 large cloves garlic, minced
3 tablespoons extra-virgin olive oil
1¼ teaspoons salt
½ teaspoon ground pepper
1 medium onion, halved and sliced
1 cup buttermilk
⅓ cup all-purpose flour
¼ teaspoon ground pepper
⅛ teaspoon salt
Canola or olive oil cooking spray
3 tablespoons cornstarch
2 tablespoons dry sherry
1 cup sour cream, at room temperature
½ teaspoon dried thyme
1To prepare green beans & mushrooms: Combine green beans, mushrooms, chopped onion, garlic, oil, 1¼ teaspoons salt and ½ teaspoon pepper in a 5½- to 6-quart slow cooker. Cook on High until tender, about 2½ hours.
2Meanwhile, preheat oven to 400°F.
3To prepare onion topping: Combine sliced onion and buttermilk in a medium bowl. Let stand for 15 minutes. Drain (discard buttermilk) and return the onion to the bowl. Sprinkle with flour, pepper and salt and toss to coat well. Transfer to a large rimmed baking sheet. Generously coat with cooking spray. Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes. Let stand at room temperature for up to 2 hours.
4To prepare sauce: When the vegetables are done, combine cornstarch and sherry in medium bowl; stir until smooth. Add sour cream and stir to combine well. Add the sour cream mixture and thyme to the vegetables; stir until well coated with the mixture. Cover and continue cooking for 20 more minutes. Serve topped with the crispy onions.