It’s time to update a classic dish with fresh new flavors. Instead of canned vegetables and soup, you’ll make this delicious casserole from fresh green beans, cream cheese, and Parmesan.
SLOW COOKER SIZE: LARGE
4 tablespoons butter, 2 tablespoons softened
½ medium onion, chopped
4 ounces white button mushrooms, sliced
2 pounds fresh green beans, trimmed
1½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup chicken broth
1 (8-ounce) package full-fat cream cheese, cut into 1-inch cubes, softened
1 cup shredded Parmesan cheese
½ cup sliced almonds, toasted (see Tip, this page)
1.Rub the sides and bottom of the stoneware with the 2 tablespoons softened butter.
2.Melt the remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 3 to 5 minutes. Add the mushrooms and cook until the mushrooms release their liquid and it evaporates, about 5 minutes.
3.Place the green beans in the slow cooker. Pour the onion mixture over the beans. Season with the salt, pepper, and garlic powder. Pour the broth over all.
4.Cover and cook on Low for 7 to 9 hours, or until the green beans are tender. Stir in the cream cheese and the Parmesan cheese. Cover and cook on High for 30 minutes to 1 hour, or until the cheese is melted, stirring every 15 minutes. Garnish with the sliced almonds.
PER SERVING: 266 CALORIES ★ FAT 21 G (71%) ★ NET CARBS 8 G (12%) ★ PROTEIN 10 G (15%)
