It doesn’t have to be Thanksgiving to enjoy a side dish that can be a year round favorite. I like to go to restaurants and just order an array of side dishes as my meal— green bean casserole, mac and cheese, mashed potatoes and scalloped apples are some of my favorites. Let’s be honest, it’s a good thing Cracker Barrel doesn’t have a buffet.
Side dishes can be dangerous though. All these creamy, cheesy, salty tastes can be brief in moments, but high in fat and calories. This crockpot version of green been cassarole saves some calories by using fresh onions instead of fried ones and also adds water chestnuts for the crunchy texture.
Try this crockpot cassarole with any of your favorite meals. And if you eat it as a main course… I’m ok with that too.
1 28 oz. can green beans
1 can diced water chestnuts
1 can cream of mushroom soup
1/2 c. milk
1 t. soy sauce
1 clove garlic, minced
1/2 medium onion, sliced thin
1/2 t. pepper
Mix together soup, milk and soy sauce. Put green beans, water chestnuts and onion in crockpot and then dump liquid mixture and mix through once. Don’t overmix it or else the canned green beans will fall apart. Cook 4 hours on low.